Miso Butter Halibut with Shiitake and Bok Choy Tips, FAQ & printable recipe

Tips for success

For the best sear, make sure the halibut is very dry before placing it in the hot skillet. Pat it with paper towels and season just before cooking. The scoring should be shallow—just deep enough to cut through the skin, not into the flesh.

Use a fish spatula to flip the fillets gently, keeping them intact. If you prefer extra-crispy skin, cook the fish skin-side down a little longer before flipping.

The miso butter can be made ahead and kept in the refrigerator for up to a week; soften it before using. If you want a more intense ginger flavor, add a little more grated ginger to the butter.

When basting, tilt the skillet slightly and spoon the butter over the fish continuously—this helps the sauce emulsify and cling. Serve with steamed rice or noodles to soak up the delicious butter sauce.

Variations

• Miso Butter Salmon: Substitute salmon fillets for the halibut. Cook salmon skin-side down until crispy, then flip and finish with the miso butter. The salmon's rich flavor pairs wonderfully with the savory butter.
• Miso Butter Cod: Use cod fillets instead of halibut. Cod is slightly more delicate, so reduce the initial searing time by a minute. The miso butter will keep it moist and flavorful.
• Add Extra Vegetables: Add snap peas, asparagus, or broccoli florets along with the bok choy. Adjust cooking times so all vegetables are tender but still crisp.
• Spicy Miso Butter: Add 1 teaspoon of sriracha or chili garlic sauce to the miso butter for a spicy kick. Adjust the amount to taste, and garnish with extra sliced chilies if desired.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Freezer

Freezing is not recommended as the fish may become dry and the texture may suffer.

Reheat

Reheat gently in a skillet over low heat with a splash of water or broth, or in a 300°F oven until just warmed through. Avoid microwaving to prevent drying out.

Leftover miso butter halibut can be stored in an airtight container in the refrigerator for up to 2 days. The fish may lose some of its crispness upon reheating, but it will still be flavorful. To reheat, gently warm in a skillet over low heat with a splash of water or broth to bring back some moisture. Avoid microwaving, as it can dry out the fish.

The miso butter can be made up to a week ahead and kept refrigerated; soften before using. You can also slice the mushrooms and halve the bok choy a day in advance, storing them in the refrigerator. The halibut should be cooked fresh for the best texture, but you can season and score it a few hours ahead and keep it chilled.

Serving ideas

Serve the miso butter halibut immediately after cooking, while the butter is still bubbling and the fish is at its flakiest. Spoon some of the pan sauce over each portion, and make sure to include a mix of mushrooms and bok choy.

A sprinkle of extra scallions and sesame seeds on top adds a fresh finish. This dish pairs beautifully with steamed jasmine rice or soba noodles to soak up the savory butter.

For a complete meal, add a simple green salad or a side of sautéed greens. The richness of the miso butter is balanced by the freshness of the bok choy and the nuttiness of the sesame.

A crisp, dry white wine, such as Sauvignon Blanc or Pinot Grigio, would complement the dish nicely. Leftover sauce can be drizzled over rice or vegetables for a quick flavor boost.

Frequently asked questions

Recipe card

Miso Butter Halibut with Shiitake and Bok Choy

Prep 15 minCook 12 minTotal 27 minServes 4

Ingredients

• 4 fillets halibut (6 oz each)
• 8 oz shiitake mushrooms, sliced
• 4 heads baby bok choy, halved lengthwise
• 1 tbsp fresh ginger, grated
• 4 tbsp unsalted butter, softened
• 2 tbsp white miso paste
• 2 scallions, sliced
• 1 tbsp toasted sesame seeds
• 2 tbsp neutral oil, such as canola
• kosher salt, to taste

Instructions

1. Pat the halibut fillets dry with paper towels. Score the skin side of each fillet with shallow diagonal cuts, about 1 inch apart. Season both sides with kosher salt. Slice the shiitake mushrooms and halve the baby bok choy lengthwise. Grate the ginger on a box grater into a small pile.
2. In a small bowl, mash the softened butter and white miso paste together with a fork until thoroughly combined. Set aside at room temperature so it stays spreadable.
3. Heat a large cast iron skillet over medium-high heat and add the neutral oil. When the oil shimmers, place the halibut fillets skin-side down in the skillet. Add the sliced shiitake mushrooms around the fish. Cook without moving until the fish is golden and releases easily from the pan, about 3 to 4 minutes.
4. Carefully flip the halibut fillets using a fish spatula. Add the halved baby bok choy to the skillet, cut-side down, tucking them around the fish. Cook for 2 to 3 minutes, until the bok choy is bright green and slightly charred at the edges.
5. Reduce the heat to low. Add the miso butter to the skillet, letting it melt and bubble. Spoon the bubbling butter over the halibut and mushrooms continuously for about 1 minute, until the fish is just cooked through and flakes easily with a fork.
6. Remove the skillet from the heat. Scatter the sliced scallions and toasted sesame seeds over the fish and vegetables. Lift a portion onto a plate and spoon any remaining miso butter from the pan over the top. Serve hot.

Contains: fish, milk, soy, sesame, gluten

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

10 g

Fat

26 g

Fiber

2 g

Sugar

4 g

Automatic estimate from the ingredient list, not laboratory-verified.