Miso Butter Halibut with Shiitake and Bok Choy Step-by-step instructions

Before you start

Before cooking, pat the halibut fillets dry with paper towels and let them sit at room temperature for 10 minutes. Score the fillets on the skin side. Slice the shiitake mushrooms and halve the baby bok choy. Grate the ginger using a box grater.

Soften the butter if needed and mix it with the white miso until smooth. Have all ingredients within reach, as the cooking moves quickly. Preheat the cast iron skillet over medium-high heat for a few minutes before adding the oil.

Instructions

Prepping and Saucing

1. 1Prep the Fish and Vegetables
   Score the halibut fillets on the skin side with shallow diagonal cuts, about 1/2 inch apart. Slice the shiitake mushrooms into 1/4-inch pieces. Halve the baby bok choy lengthwise. Grate the ginger on a box grater into a small bowl.
   Look for Fish fillets are scored but not cut through; mushrooms are evenly sliced; bok choy halves are clean.
   Tip Scoring helps the butter penetrate and creates more surface area for browning.
2. 2Make the Miso Butter
   In a small bowl, mash the softened butter with the white miso until smooth and well combined. Set aside at room temperature.
   Look for The butter and miso form a smooth, pale tan paste.
   Tip If the butter is too hard, let it sit out for 15 minutes before mixing.

At the end of this phase, you have scored halibut fillets, sliced shiitake mushrooms, halved baby bok choy, and grated ginger. The miso butter is smooth and ready. The kitchen smells of fresh ginger and earthy mushrooms. Check that the fish is dry and the skillet is preheated before moving on to the searing stage.

Searing and Basting

3. 3Sear the Halibut and Mushrooms
   Heat a large cast iron skillet over medium-high heat. Add the oil. When the oil shimmers, place the halibut fillets skin-side down in the skillet. Add the sliced shiitake mushrooms in a single layer. Sear without moving for 3-4 minutes until the fish is golden and releases easily.
   Look for The fish has a golden crust and releases easily from the pan; mushrooms are browned at the edges.
   Tip Don't crowd the pan; work in batches if needed to maintain the sear.
4. 4Flip and Add Bok Choy
   Carefully flip the halibut fillets. Add the halved baby bok choy to the skillet, cut-side down. Cook for 2 minutes until the bok choy begins to char and the fish is almost cooked through.
   Look for The bok choy is lightly charred; the fish is opaque on the edges but still translucent in the center.
   Tip Keep the bok choy cut-side down to get a nice caramelization.
5. 5Add Ginger and Miso Butter
   Sprinkle the grated ginger over the fish and vegetables. Add the miso butter in pieces to the skillet. Let it melt and bubble, then spoon the bubbling butter over the halibut and bok choy continuously for about 2 minutes.
   Look for The butter is bubbling and turning amber; the fish is glistening.
   Tip Tilt the pan to pool the butter for easier spooning.
6. 6Finish Cooking the Fish
   Continue basting the halibut with the miso butter until the fish is opaque and flakes easily with a fork, and the internal temperature reaches 145°F (63°C). Remove from heat immediately.
   Look for The fish is opaque throughout and flakes with gentle pressure.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Check the thickest part of the fillet for doneness.

The halibut is golden-crusted and the mushrooms are browned. The bok choy is charred and the miso butter is bubbling and amber.

The fish is glistening and the butter sauce is aromatic with ginger and miso. The fish should be almost cooked through, with a slight translucency in the center, ready for the final basting.

Finishing and Serving

7. 7Scatter Toppings and Serve
   Scatter the sliced scallions and toasted sesame seeds over the halibut and vegetables. Lift a glistening piece of halibut onto a plate, spoon the miso butter sauce and mushrooms over the top, and serve immediately.
   Look for The dish is garnished with green scallions and sesame seeds.
   Tip Serve with steamed rice to soak up the sauce.

The halibut is fully opaque and flakes easily. The sauce is glossy and coats the fish and vegetables. Scallions and sesame seeds add freshness and crunch. The dish is ready to serve immediately, with the butter sauce spooned over the top.

Common mistakes

One common mistake is overcrowding the skillet, which lowers the temperature and prevents a good sear. Cook the fish in batches if necessary. Another mistake is moving the fish too early; let it sear undisturbed until it releases easily from the pan.

Also, be careful not to burn the miso butter; keep the heat at medium-high and spoon it over the fish continuously. Finally, check the fish for doneness early, as halibut cooks quickly.

How to tell it’s done

The halibut is done when it is opaque throughout and flakes easily with a fork. The internal temperature should reach 145°F (63°C) in the thickest part. The miso butter should be bubbling and slightly thickened.

The bok choy should be tender but still crisp-tender, with lightly charred edges. The mushrooms should be browned and softened. Do not overcook the fish, as it can dry out quickly.

• Fish: 145°F (63°C) in the thickest part