Miso Butter Seared Pacific Halibut Skillet Step-by-step instructions

Before you start

Before cooking, pat the halibut fillets dry and score them in a crosshatch pattern. Slice the shiitake mushrooms and halve the baby bok choy. Grate the ginger and set everything within reach.

Make the miso butter by mashing the softened butter with the miso paste until smooth. Heat a cast iron skillet over medium-high heat while you prepare the ingredients. Have the scallions sliced and the sesame seeds toasted, if not already.

Instructions

Prepare the Fish and Vegetables

1. 1Prepare the Fish and Vegetables
   Pat the halibut fillets dry with paper towels. Score the skin side or the flesh side in a crosshatch pattern, about 1/4 inch deep, without cutting through. Season both sides with kosher salt and black pepper. Slice the shiitake mushrooms into 1/4-inch thick pieces. Halve the baby bok choy lengthwise. Grate the ginger on a box grater into a small pile.
   Look for The fish is scored and seasoned; the mushrooms and bok choy are sliced; the ginger is grated.
   Tip Scoring helps the fish cook evenly and allows the miso butter to seep into the cuts.
2. 2Make the Miso Butter
   In a small bowl, combine the softened butter and white miso paste. Mash with a fork until smooth and thoroughly blended. Set aside at room temperature.
   Look for The miso butter is smooth and creamy, with no streaks of miso.
   Tip Use a fork or spatula to ensure the miso is fully incorporated; the mixture should be spreadable.

The halibut is scored and seasoned, the mushrooms are sliced, the bok choy is halved, and the ginger is grated. The miso butter is smooth and ready. The skillet is heating up and the oil is shimmering, ready for the first sear.

Sear the Fish and Vegetables

3. 3Sear the Halibut and Mushrooms
   Heat a cast iron skillet over medium-high heat until very hot. Add the neutral oil and swirl to coat. Carefully place the halibut fillets, skin side down if skin-on, and add the sliced shiitake mushrooms in a single layer. Cook without moving for 3 to 4 minutes, until the fish is golden and releases easily from the pan. Flip the fish and continue cooking for another 2 to 3 minutes.
   Look for The fish is golden-encrusted and releases easily; the mushrooms are browned at the edges.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Resist moving the fish until it naturally releases; this ensures a crisp crust.
4. 4Add Bok Choy and Ginger
   Add the halved baby bok choy to the skillet, cut side down, along with the grated ginger. Cook for 1 to 2 minutes, until the bok choy begins to wilt and the ginger is fragrant. Stir gently to combine the mushrooms and bok choy.
   Look for The bok choy is bright green and slightly tender; the ginger smells aromatic.
   Tip Keep the bok choy cut side down for a nice char, but don't overcrowd the pan.

The fish is golden on the first side and releases easily from the pan. The mushrooms are browned at the edges and the bok choy has started to wilt. The ginger is fragrant and the pan smells savory.

Baste and Finish

5. 5Baste with Miso Butter
   Reduce the heat to medium-low. Add the miso butter to the skillet in pieces. As it melts, tilt the pan slightly and use a spoon to baste the halibut fillets with the bubbling butter for 1 to 2 minutes, until the fish is cooked through and flakes easily.
   Look for The butter is bubbling and amber; the fish is opaque and flakes with a fork.
   Safe temperature 145°F (63°C) internal temperature (fish)
   Tip Basting continuously keeps the fish moist and infuses it with miso flavor.
6. 6Finish and Serve
   Scatter the sliced scallions and toasted sesame seeds over the halibut and vegetables. Remove the skillet from the heat. Use a spatula to lift a fillet onto each plate, spooning the mushrooms, bok choy, and pan butter over the top. Serve immediately.
   Look for The scallions are bright green, the sesame seeds toasted, and the butter glistens.
   Tip Serve right away to enjoy the crisp crust and silky butter sauce.

The miso butter is bubbling and amber, coating the fish and vegetables. The fish is opaque and flakes with a fork, the scallions and sesame seeds add fresh color and nutty aroma. The skillet is ready to come to the table.

Common mistakes

One common mistake is moving the fish too soon after placing it in the pan; the crust won’t form and the fish may stick.

Wait until it releases naturally. Another is using too high heat for the butter baste, which can burn the butter and make it bitter.

Keep the heat at medium-low during basting. Overcrowding the pan will also lower the temperature and cause the ingredients to steam instead of sear. Work in batches if needed.

How to tell it’s done

The halibut is done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C) in the thickest part. The flesh should look opaque and moist, not translucent. The crust should be deeply golden and crisp.

The mushrooms should be browned and tender, the bok choy bright green and slightly wilted. The miso butter should be bubbling and amber, coating the fish and vegetables in a glossy glaze.

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