HALIBUT IN MISO BROTH ENJOY DAN:

                        HALIBUT IN MISO BROTH by CHEFDAN:

Serves 4

INGREDIENTS:

2 tablespoons olive oil

8 cremini mushrooms, sliced

3 scallions, thinly sliced, dark greens reserved for garnish

1 garlic clove

1 thumb-size fresh ginger, finely minced

3 tablespoon EACH white miso paste, brown sugar, soy sauce, sake, and mirin

4 (6 Oz) halibut filets

1/4-teaspoon EACH kosher salt and freshly ground black pepper

2 heads bok choy, cut each into quarters

DIRECTIONS:

1.   Mix miso paste and next 4 ingredients in a bowl until combined.

2.   Add halibut fillets and mix, until completely coated in the marinate.

3.   Refrigerate overnight.

4.   Heat 1 tablespoon of oil in a skillet over medium-high heat.

5.   When the oil is sizzling, add the mushrooms and sauté for 4 minutes.

6.   Transfer mushrooms to a plate.

7.   Educe heat to medium, add remaining oil to the skillet.

8.   Add the scallion’s whites, garlic and ginger, cook 1 minute.

9.   Remove the fillets from the marinate shaking off and excess.

10  Add marinate to the skillet over medium-heat; just barely a boil.

11  Place fillets in a skillet sin-side down.

12  Cover and cook about 8 minutes, maintaining a gentle bubbling.

13  To serve, place one piece of the fish in a bowl.

14  Stir the sautéed mushrooms and bok choy into the liquid in the skillet.

15   Cook 1 minute.

16  Remove from the heat.

17  Pour the broth liquid with bok choy and mushrooms around the fish.

18  Garnish with scallion greens.

ENJOY DAN:                                                             EAT HEALTHY EAT FISH!!