Recipes Halibut with Orange-Miso Sauce and Fennel Salad 5.0 (2) 2 Reviews Chef Eric Ripert cleverly uses miso to deepen the flavor of the warm citrus-and-ginger vinaigrette that he drizzles over halibut. Slideshows: More Halibut Recipes By Eric Ripert Eric Ripert Instagram Eric Ripert is the executive chef at three Michelin-starred Le Bernardin in New York City. Le Bernardin was named the No. 1 Restaurant in the World by La Liste, No. 44 among the World's 50 Best Restaurants, and has four stars from The New York Times. Food & Wine's Editorial Guidelines Updated on February 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 45 mins Yield: 4 Ingredients 1 1/2 cups fresh orange juice 1 1/2 teaspoons red miso 1 1/2 teaspoons fresh lime juice 1 1/2 teaspoons minced peeled fresh ginger 1 1/2 teaspoons minced shallot 1/2 teaspoon togarashi (Japanese spice blend; see Note) 1/4 cup plus 1 tablespoon extra-virgin olive oil Sea salt Freshly ground pepper 2 tablespoons softened unsalted butter, plus more for greasing Four 6-ounce skinless halibut fillets, about 3/4 inch thick 1 medium fennel bulb—halved lengthwise, cored and thinly shaved on a mandoline 12 cherry tomatoes, halved Directions Preheat the oven to 400°. In a medium saucepan, bring the orange juice to a boil. Simmer over moderate heat, stirring, until reduced to 3/4 cup, 8 minutes. Whisk in the miso, lime juice, ginger, shallot and togarashi. Cook for 1 minute, then remove from the heat; gradually whisk in 1/4 cup of the olive oil. Season the sauce with salt and pepper and keep warm over very low heat. Butter a large ceramic baking dish. Season the halibut fillets with salt and pepper and arrange them in the dish. Gently rub the fish with the 2 tablespoons of softened butter. Add 1/4 cup of water to the dish and bake for 8 to 10 minutes, until the fish is just cooked through. Meanwhile, in a medium bowl, toss the fennel and tomatoes with the remaining 1 tablespoon of olive oil. Season the salad with salt and pepper. Transfer the fish to plates and mound the fennel salad alongside. Drizzle the fish with the warm orange-miso sauce and serve. Notes Togarashi is available in the Asian section of many supermarkets and at Japanese markets, or online at amazon.com. Suggested Pairing A dry, spicy Alsatian Riesling pairs well with miso in a rich sauce. Rate it Print