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INGREDIENTS

  • 1 halibut filets, 8-10oz each, skin off
  • 1 toasted sesame oil

    • Miso Glaze

  • 1 tbsp yellow or white miso paste
  • 1 tbsp honey
  • 1 tbsp coconut aminos
  • 1 tbsp rice wine vinegar
  • 0.5 tbsp freshly grated ginger

    • Asparagus

  • 0.5 lb of asparagus, washed and trimmed
  • 0.5 tbsp olive oil
  • 0.5 tsp toasted sesame oil
  • 0.5 tbsp coconut aminos

INSTRUCTIONS

  • Preheat oven to 400°
  • Pat dry halibut filets
  • Coat a cast iron skillet with toasted sesame oil and turn heat to medium-high
  • Add filets and let cook for 4-5 minutes without moving them, until you see a crispy sear
  • Flip filets in the pan and remove from heat
  • Using a pastry brush, brush on Miso Glaze and transfer to oven on medium rack for 2 minutes
  • Miso Glaze - whisk together
  • In a lidded saute pan, add olive oil and asparagus
  • Cover and cook over medium heat for 4 minutes
  • Remove lid and raise heat to medium high
  • Add toasted sesame oil and coconut aminos
  • Saute while tossing frequently for 1 minute
  • Transfer to a plate, top with glazed halibut
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