BAKED MISO GLAZED HALIBUT WITH UMAMI RICH GLAZE
This Baked Miso Glazed Halibut With Umami Rich Glaze is a flavour-packed dish featuring a tender, flaky halibut fillet coated in a savoury-sweet miso marinade. The combination of white miso paste, soy sauce, honey and sesame oil creates a beautifully caramelised glaze that enhances the natural richness of the fish. Baking the halibut ensures a delicate, moist texture while keeping the preparation simple and mess-free. This dish is ideal for a healthy yet indulgent meal, offering a balance of umami flavours with a hint of sweetness. Whether served with steamed rice, roasted vegetables or a fresh salad, this Japanese-inspired recipe is a perfect choice for weeknight dinners, special occasions, or when you want a restaurant-quality meal at home. This Baked Miso Glazed Halibut With Umami Rich Glaze is made with minimal ingredients and quick cooking time. It’s a go-to dish for seafood lovers looking for an easy and nutritious option.
RECIPE CATEGORY
Entrée, Lunch, Dinner
SERVING SIZE
1
CUISINE
Japanese
PREPARATION/TECHNIQUES
Bake, Marinate
OCCASION/HOLIDAY
Party, Date Night, Family Reunion, Spring, Summer, Winter, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Fat, Low Sodium, Quick & Easy
DISH TYPE
Seafood Main
INGREDIENTS
The ingredients required for the preparation of Baked Miso Glazed Halibut With Umami Rich Glaze are listed below:
- 100 grams | 3.53 ounces | halibut fillet
- 5 milliliters | 0.17 fluid ounces | 1 teaspoon white miso paste
- 2.5 milliliters | 0.08 fluid ounces | ½ teaspoon soy sauce
- 2.5 milliliters | 0.08 fluid ounces | ½ teaspoon honey
- 2.5 milliliters | 0.08 fluid ounces | ½ teaspoon sesame oil
FULL NUTRITIONAL INFORMATION
- Calories: 188 kilocalories
- Protein: 28.5 grams
- Carbohydrate: 4.8 grams
- Total sugars: 3.5 grams
- Fat: 5.7 grams
- Saturated fat: 0.81 grams
- Sodium: 554 milligrams
- Potassium: 435 milligrams
- Calcium: 7 milligrams
- Iron: 0.3 milligrams
PREPARATION
- Preheat The Oven: Set your oven to 190 degrees Celsius and line a baking tray with parchment paper.
- Prepare The Marinade: In a small bowl, whisk together the white miso paste, soy sauce, honey and sesame oil until smooth.
- Coat The Halibut: Place the halibut fillet on the baking tray and brush the miso glaze evenly over the top. Let it marinate for 10 minutes to absorb the flavours.
- Bake The Fish: Transfer the tray to the preheated oven and bake for 10 to 12 minutes or until the fish is opaque and flakes easily with a fork.
- Caramelise The Glaze (Optional): For a richer glaze, broil the fish for the last 2 minutes of cooking, allowing the top to develop a slight char.
- Serve Immediately: Plate the halibut and garnish with sesame seeds, green onions or a side of steamed vegetables.
PREPARATION TIME
10 minutes
COOKING TIME
12 minutes
TIPS
Here are some helpful tips to make the Baked Miso Glazed Halibut With Umami Rich Glaze even more delicious and easy to prepare:
- Choose Fresh Halibut: For the best flavour and texture, use fresh halibut fillets rather than frozen. If using frozen, thaw completely before marinating.
- Marinate For Deeper Flavour: Let the fish sit in the miso glaze for up to 30 minutes before baking for a more intense umami taste.
- Watch The Baking Time: Overcooking halibut can make it dry. Bake until just opaque and flaky for the best results.
- Use Parchment Paper: This prevents sticking and makes cleanup much easier.
VARIATIONS
Here are some variations for the Baked Miso Glazed Halibut With Umami Rich Glaze to suit different dietary needs and flavour preferences:
- Spicy Miso Glaze: Add ¼ teaspoon of chilli flakes or a dash of Sriracha for a spicy kick.
- Citrus-Infused Halibut: Squeeze fresh lime or yuzu juice into the marinade for a bright and citrusy flavour.
- Garlic-Ginger Boost: Mix ½ teaspoon of grated ginger and minced garlic into the glaze for extra depth.
- Soy-Free Alternative: Swap soy sauce for coconut aminos to make it soy-free.
- Sesame-Crusted Halibut: Press sesame seeds onto the glaze before baking for a crunchy exterior.
- Different Fish Options: Try this recipe with salmon, cod or black cod for a variation in flavour and texture.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 150 degrees Celsius for 5 to 7 minutes to maintain texture.
- Freezing: Not recommended because the glaze may alter the texture of the fish after thawing.
- Meal Preparation Tip: Prepare the glaze in advance and store it in the refrigerator for up to a week to make future meals quicker.
