Miso Butter Seared Pacific Halibut Skillet

This one-skillet dinner brings together golden-crusted Pacific halibut, seared shiitake mushrooms, and baby bok choy in a bubbling sweet white miso butter.

The halibut is scored and seared until crisp, then basted with the miso butter until it turns glossy and flaky. Finished with scallions and toasted sesame seeds, it’s a quick, elegant meal that comes together in under 30 minutes.

Miso butter is the kind of pantry trick that turns a simple fish dinner into something special. Here, white miso is mashed into softened butter and spooned over seared halibut as it cooks, creating a rich, nutty, salty-sweet glaze that clings to every flake.

The mushrooms and bok choy cook right alongside, soaking up the same butter as they soften and char. This recipe is all about technique: a hot skillet, a quick sear, and a confident baste. It’s a weeknight meal that feels like a restaurant plate, without any complicated steps or long marinating.

Ingredients

Why this recipe works

The high heat of a cast iron skillet gives the halibut a deep golden crust while keeping the interior moist and tender. Scoring the fillets increases the surface area, allowing the miso butter to seep into the fish and flavor it from the inside out. The butter, once melted, emulsifies with the pan juices to create a glossy, clinging sauce.

Cooking the mushrooms and bok choy in the same skillet means they pick up the browned bits left by the fish, adding an extra layer of savory flavor. Basting the fish with the bubbling butter keeps it moist and infuses it with miso’s umami. The result is a cohesive dish where every component tastes of the same rich, aromatic butter.

Notes and substitutions

Pacific halibut is ideal here because it’s firm enough to hold up to a hot skillet without falling apart. If halibut isn’t available, look for another firm white fish like cod or haddock.

White miso, also called shiro miso, is sweeter and milder than darker misos, which makes it perfect for butter. It’s sold in tubs in the refrigerated section of most supermarkets.

A cast iron skillet holds heat well and gives the fish a beautiful crust, but any heavy-bottomed skillet will work. Use a box grater for the ginger rather than a microplane; the slightly coarser texture keeps it from burning.

Baby bok choy can be swapped for regular bok choy cut into wedges, or even spinach added at the end. Toasted sesame seeds add a nutty finish, but you can also use black sesame seeds for contrast.

• Pacific halibut: Other firm white fish such as cod, haddock, or sea bass can be used; adjust cooking time as needed.
• Shiitake mushrooms: Cremini or oyster mushrooms work well if shiitake are unavailable.
• Baby bok choy: Regular bok choy, cut into wedges, or baby spinach added at the end can substitute.
• White miso: Yellow miso can be used for a slightly stronger flavor; reduce the amount to 1 1/2 tablespoons.

Equipment

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