Tender halibut is coated with a flavorful packed mixture of miso, sugar and sake for a rich, sweet and deep flavor. Served over a bed of orzo filled with bok choy and peas. Sweet cherry tomatoes complete this easy, family friendly (trust me on this one!) meal.
- ¼ cup white miso (do not substitute brown miso, the miso must be white)
- 1 tablespoon sugar
- 1 cup sake
- 4 halibut fillets (skin and bones removed)
- 3 cups chicken broth
- 2/3 cup orzo
- 1 carrot, trimmed and thinly sliced on the diagonal
- 1 baby bok choy, trimmed and thinly sliced on the diagonal
- 1 cup frozen peas (try to use petite, but if you can’t find them use the regular size)
- 1 cup halved cherry tomatoes
- 1/3 cup thinly sliced green onions
- Chopped fresh parsley, to garnish
Preheat the oven to 450 degrees F. Lightly butter or oil a large rimmed baking sheet.
Whisk the miso, sugar, and 1 tablespoon of sake together in a small bowl. Coat the fish with the miso mixture and set the pieces slightly apart on the baking sheet. Bake the fish until just opaque and a knife slides into the pieces with no resistance. This should take about 8-15 minutes, depending on the thickness of the fish.
While the halibut is baking, in a large saucepan over medium-high heat bring broth and remaining sake to a boil. Once it starts boiling, add the orzo and carrot, cover and cook about 15 minutes, until the orzo is tender but not mushy. You want it to be al dente. Stir in the bok choy and peas and cook for another 5 minutes.
To serve, spoon the orzo onto a large platter, top the orzo with the fish and place the tomatoes around the edges. Sprinkle with green onions and fresh parsley and serve immediately.
Recipe from Celebrate the Rain