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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 

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Eric Ripert
October 2013

Gallery

Credit: © Con Poulos

Recipe Summary test

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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