Seared Miso Butter Halibut with Shiitake and Bok Choy

Halibut is one of the few fish thick enough to sear hard without falling apart. Here it meets a savory miso butter that bastes the flesh until it turns glossy and tender. Shiitake mushrooms brown in the same skillet, so the whole dinner comes together in one pan, with a crisp, golden crust and a bright finish of scallions and sesame.

This seared miso butter halibut is a fast main course built on a few simple moves. Two thick halibut fillets are patted dry, lightly scored and seasoned, then seared in a cast iron skillet until golden. Shiitake mushrooms and baby bok choy go into the pan around the fish, and they pick up the rendered fat as they brown.

A compound butter of softened butter, white miso and freshly grated ginger is melted into the skillet and spooned continuously over everything until the fish is opaque and flakes easily.

The dish is finished with thinly sliced scallions and toasted sesame seeds. The method is quick, the flavors are balanced, and it works equally well for a weeknight dinner or a relaxed weekend meal for two.

Ingredients

Why this recipe works

Searing the fish in a hot cast iron skillet creates a deep golden crust through the Maillard reaction. The scored diagonal cuts help the surface release heat and seasoning evenly, so the edges crisp rather than steam. Starting the fillets scored side down lets the crust form before the fish is turned, which keeps the flesh intact and moist inside.

Basting is the step that turns a simple piece of fish into a glazed dish. Once the miso butter melts, it carries the savory depth of the miso and the aroma of fresh ginger straight over the surface of the fish.

Spooning the foaming butter continuously lets it cook the top of the fillet gently while the crust stays crisp underneath. The same butter then coats the mushrooms and bok choy, so every component tastes like part of one dish.

Notes and substitutions

Halibut is a firm, mild white fish that holds together well under high heat. Look for fillets at least 1 inch thick, and ask the fishmonger for the center cut if possible, since it cooks most evenly. Pacific halibut is the usual choice in American markets, and fresh or thawed frozen fillets both work when they are patted very dry before cooking.

A heavy cast iron skillet is the best tool for this recipe because it holds steady heat, browns the fish evenly, and keeps the butter hot while you baste.

A nonstick skillet can be used, but it will not give the same crust. Use a long chef's knife for scoring and a fine box grater for the ginger, so the pulp is smooth and blends into the butter without fibers.

• halibut: cod, sea bass or Pacific sablefish fillets of similar thickness
• white miso paste: red miso paste, which gives a deeper and saltier glaze
• shiitake mushrooms: cremini mushrooms, sliced
• baby bok choy: baby spinach wilted in the pan for 1 minute

Equipment

• Cast iron skillet
• Long chef's knife
• Wooden cutting board
• Fine box grater
• Tongs
• Small mixing bowl
• Paper towels