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

Tips for success

For the best crust, make sure the halibut is very dry before searing. Pat it with paper towels just before adding to the skillet. The oil should be shimmering but not smoking.

If you do not have a cast iron skillet, a heavy stainless steel pan will work, but avoid nonstick because it will not produce the same golden crust.

The miso butter can be made ahead and stored in the refrigerator for up to a week. Let it soften at room temperature before using. When basting, tilt the skillet slightly and use a spoon to scoop the butter over the fish. This ensures even coating and keeps the fish moist.

Variations

• Salmon Miso Butter: Substitute salmon fillets for the halibut. Cook until the salmon reaches 145°F (63°C) and is opaque throughout. The miso butter pairs beautifully with salmon's rich flavor.
• Vegetable-Heavy Version: Increase the shiitake mushrooms to 12 ounces and add a handful of snow peas or asparagus tips in the last minute of cooking. This makes the dish more substantial and colorful.
• Spicy Miso Butter: Add 1 teaspoon of gochujang or sriracha to the miso butter for a spicy kick. Adjust the amount to taste. This adds a warm heat that complements the savory miso.
• Citrus Finish: After basting with miso butter, squeeze fresh lemon or yuzu juice over the fish. The bright acidity cuts through the richness and adds a refreshing note.

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 of the vegetables will suffer.

Reheat

Reheat in a skillet over medium-low heat with a splash of water or broth, stirring gently until warmed through.

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 crispy texture when reheated, but the flavor will remain.

To reheat, gently warm in a skillet over low heat with a splash of water or broth to help loosen the sauce. Avoid microwaving, as it can make the fish rubbery.

The miso butter can be prepared up to a week in advance and kept refrigerated. The fish can be scored and seasoned a few hours ahead, but keep it refrigerated until 10 minutes before cooking.

The vegetables can be sliced a day ahead and stored in a sealed bag in the refrigerator. This makes the final assembly quick and easy.

Serving ideas

Serve the miso butter halibut immediately after cooking, while the fish is still flaky and the butter is glossy.

Transfer the halibut fillets to individual plates, then spoon the mushrooms, bok choy, and extra miso butter sauce over the top. Garnish with additional sliced scallions and sesame seeds if desired.

This dish pairs beautifully with steamed jasmine rice or a bowl of soba noodles to soak up the savory sauce. A simple side of sautéed greens or a crisp cucumber salad would also complement the rich flavors. For a low-carb option, serve it over cauliflower rice or alongside a fresh green salad.

Frequently asked questions

Recipe card

Miso Butter Halibut with Shiitake and Bok Choy

Prep 15 minCook 10 minTotal 25 minServes 4

Ingredients

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

Instructions

1. Pat the halibut fillets dry with paper towels and score the skinless side lightly in a crosshatch pattern, about 1/4 inch deep. Slice the shiitake mushrooms and halve the baby bok choy lengthwise. Grate the fresh ginger on a box grater into a small pile. In a small bowl, mash the softened butter and white miso together until smooth.
2. Season the halibut fillets generously on both sides with kosher salt. Let them sit at room temperature for 10 minutes while the skillet heats. This helps the fish cook evenly and season throughout.
3. Heat a large cast iron skillet over medium-high heat until smoking hot. Add the neutral oil and swirl to coat. Carefully place the halibut fillets in the skillet, skin-side down if they have skin, and add the sliced shiitake mushrooms around them. Sear without moving for 3-4 minutes until the fish is golden and releases easily from the pan.
4. Using a fish spatula, gently flip the halibut fillets. Add the halved baby bok choy to the skillet, cut-side down, and cook for 2 minutes until the bok choy begins to char and wilt slightly.
5. Reduce the heat to medium-low. Sprinkle the grated ginger over the halibut and mushrooms. Add the miso butter to the skillet, letting it melt and bubble. Spoon the bubbling miso butter over the halibut fillets continuously for 1-2 minutes, basting the fish to coat it in the glaze.
6. Once the halibut is cooked through and flakes easily with a fork, scatter the sliced scallions and toasted sesame seeds over the top. Let the skillet rest off the heat for 1 minute to allow the flavors to meld.

Contains: fish, soy, milk, sesame

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

10 g

Fat

26 g

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