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Roberto Caruso
Ingredients
- 4 200 g halibut fillets, about 3/4 inch thick
- 3 tbsp white miso paste
- 4 tsp honey
- 1 tsp olive oil
- Position rack in upper third of oven. Preheat broiler. Line a baking sheet with parchment. Pat fish dry and lay on parchment.
- Stir miso with honey and oil in a small bowl. Generously spread over fish.
- Broil until the tip of a knife inserted in the thickest part of the fish and held for 10 sec feels warm, about 10 min.
-
Wine Pairings:
BROILED FISH | SNAPPY SAUVIGNON
Refreshing sauvignon blanc is a BFF for all types of seafood. This one nearly crackles with lemon and lime to perfectly punch up the sweet and salty flavours of Golden Glazed Halibut. Serve well chilled.
Casillero del Diablo Sauvignon Blanc, Chile, $13.
- 275 calories
- 43 g protein
- 9 g carbohydrates
- 7 g fat
- 1 g fibre
- 589 mg sodium
