I don’t know what’s going on in your neck of the woods but here in the Northwest, March is not going out like a lamb, despite the fact the calendar is telling us it’s spring. Sigh. While I’m dreaming of sun I am looking forward to spring’s bounty…asparagus, peas, ramps and lots of fresh halibut. People around here go crazy when Copper River salmon becomes available but for me, it’s halibut. This is one of my favorite recipes to make because it’s light and refreshing. If you want more starch in this entree try doubling the broth recipe and serving this on a bed of soba noodles or chunks of toasted tofu along with the vegetables. Hope you like this as much as we do. Besides fun in the sun, what do you look forward to each spring?

Halibut with Miso Broth
serves 4

¼ cup white miso
¼ cup mirin {this time I used a Yuzu vinegar – gift from a friend}
¼ light soy sauce
¹ tsp. minced ginger
6 dashes sesame oil
1 cup chicken stock
2 tablespoons canola oil
4 halibut filets
Kosher salt
freshly ground black pepper
12 baby bok choy heads
¾ lb oyster mushrooms – lobes only

In a small saucepan, combine first six ingredients over medium-high heat whisking to fully incorporate. Bring to a boil then reduce heat to a simmer; cook for 10 minutes. Remove from heat and using a fine sieve or cheesecloth, strain sauce into a bowl then return to saucepan and place over lowest heat setting. Cover to keep warm.  

Bring a pot of water with a steamer basket inserted to a boil.

In a saute pan, heat 1 tablespoon of the canola oil over medium high heat.  Pat the halibut filets dry.  Salt and pepper to taste. Place filets, flesh side down. Cook for 4 minutes then flip and cook 4 minutes more, skin side down. 

Add bok choy and mushrooms to the steamer basket and cook for 4 minutes. Remove from heat. Divide among four deep plates or open bowls. Remove fillets from heat and place on top. Spoon miso broth around fish and vegetables and serve.