Miso Butter Halibut with Shiitake and Bok Choy

This miso butter halibut is a weeknight dinner that feels like a special occasion. Golden-seared fillets, earthy shiitake mushrooms, and tender baby bok choy are all cooked in one cast iron skillet, then finished with a bubbling amber miso butter that turns silky and savory as it melts.

Scallions and sesame seeds add a fresh, nutty finish. The whole dish comes together in about 30 minutes, making it a perfect choice for a quick yet impressive meal.

Miso butter is one of those magic combinations: the salty, umami-rich miso paste melts into butter to create a sauce that clings to everything it touches. Here, it does double duty—first as a finishing glaze for the halibut and mushrooms, and then as a pan sauce spooned over the vegetables.

The fish is seared until it forms a golden crust, while the bok choy gets just enough heat to become tender but still bright. This recipe is simple enough for a weeknight and elegant enough for company.

Ingredients

Why this recipe works

The high-heat sear in a cast iron skillet creates a beautiful golden crust on the halibut while keeping the interior moist and flaky. The scoring on the fish not only helps it cook evenly but also allows the miso butter to seep into the flesh, infusing every bite with flavor. The mushrooms, cooked alongside the fish, absorb the savory butter and develop a meaty, caramelized edge.

The miso butter is the heart of the dish. White miso is mild and slightly sweet, with a deep umami that pairs beautifully with the rich, buttery fish.

As the butter melts and bubbles, it emulsifies with the pan juices, creating a glossy sauce that coats the fish and vegetables. The final sprinkle of scallions and sesame seeds adds freshness and a nutty crunch, balancing the richness.

Notes and substitutions

Halibut is a firm, white fish that holds up well to high-heat searing and has a mild, sweet flavor. If halibut is unavailable, cod, sea bass, or another firm white fish will work. Look for fillets that are about 1 inch thick so they cook through without drying out. Baby bok choy is tender and quick-cooking; regular bok choy can be cut into wedges and used as well.

A cast iron skillet is ideal for this recipe because it retains heat and helps create that golden crust. If you don't have one, a heavy stainless steel or nonstick skillet will work.

White miso is available in the refrigerated section of most supermarkets; it's milder than red or yellow miso, but you can substitute yellow miso if needed, using a slightly smaller amount. Grate the ginger on a box grater for the finest texture.

• halibut: cod, sea bass, or other firm white fish fillets
• shiitake mushrooms: cremini or button mushrooms, sliced
• baby bok choy: regular bok choy, cut into wedges, or baby spinach
• white miso: yellow miso (use slightly less, as it is saltier)

Equipment

• Cast iron skillet
• Box grater
• Chef's knife
• Cutting board
• Fish spatula