While nothing beats a good ole’ barbeque, sometimes the grill needs a bit of a rest. When time is of the essence, there is nothing like an elegant fish dish paired with a light and tangy salad to rely on. This Sweet Miso Halibut is the perfect blend of Japanese flavors that sings summer fare at its finest. The Mixed Greens with the Grapefruit Vinaigrette packs a tangy punch balancing out the silkiness of the fish. The marinade used in this recipe is also delicious used in salmon, poultry, and beef dishes too.

Serves 4

Ingredients

“For the Fish”

• 4 pieces halibut center-cut ( this is the middle of the fish which will guarantee more even cooking time)
• 2 tablespoon Sweet White Miso Paste
• 1 tablespoon rice wine vinegar
• 1 teaspoon fish sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon honey
• 1 teaspoon tomato paste
• 1/4 cup sake
• 1 tablespoon less sodium soy sauce
• 2 tablespoon olive oil
• pinch Kosher salt
• Ground pepper to taste

“For the Salad”

• 4 cups mixed greens
• 1/2 red grapefruit peeled and sliced into small sections
• 1/2 avocado sliced into similar sized sections as the grapefruit
• 1/2 small red onion peeled and sliced very thinly

“For the dressing”

• 1 tablespoon fresh grapefruit juice
• 1 teaspoon rice wine vinegar
• 1 tablespoon honey
• 1 tablespoon safflower oil (olive oil will work fine as well)
• 1 teaspoon red wine vinegar
• 1/4 teaspoon Kosher salt
• Ground pepper to taste

Directions

1.) In large salad bowl whisk together all dressing ingredients with oil being last.
2.) Toss in the greens and red onion until well coated. Fan out the grapefruit wedges and avocado slices on top.
3.) Lay fish flat on a plate and season with salt and pepper.
4.) In a small bowl mix together next seven “halibut” ingredients through soy sauce until well combined. This will be your marinade.
5.) Baste one half of the fish marinade onto each fish with a pastry brush.
6.) Heat oil in a large sauté pan over medium heat.
7.) Once the pan is hot, gently lay down each piece of halibut seperately with the skin side down and cook 4 minutes per side. Brush the fish one additional time with the marinade towards the middle of cooking time.
8.) Once the fish starts to flake and turn brown immediately remove from the pan.
9.) Divide the salad amongst four dishes with a piece of fish resting on top. Enjoy!