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

Tips for success

Dry the halibut thoroughly before you season it and before it goes into the pan. Any surface moisture turns the sear into a steam, and the crust will be pale and soft instead of crisp. Paper towels work well, and a second pat right after scoring makes a noticeable difference in the final texture.

Make the miso butter a little ahead of time and keep it covered in the refrigerator. The compound butter firms up when chilled, so bring it back to a soft texture before you start cooking.

Cold butter also melts more slowly in the pan, which gives you more control during basting. A few extra minutes of softening at room temperature is the simplest way to fix it.

Variations

• Red miso version: Swap the white miso for red miso to make the glaze deeper, saltier and more robust. Use a little less salt on the fish, since red miso is more concentrated, and taste the butter before you season the fillets.
• Garlic and chili butter: Add one finely grated garlic clove and a small pinch of chili flakes to the miso butter. The garlic adds sharpness and the chili gives gentle heat, which works well with the fresh ginger and mild halibut.
• Mushroom-only skillet: Replace the bok choy with extra shiitake or cremini mushrooms for a more concentrated, earthy plate. Brown them in batches so they color well, then combine them with the fish and glaze everything together at the end.
• Sablefish swap: Use thick black cod or Pacific sablefish fillets in place of halibut for a richer, more buttery fish. The same scoring, searing and basting method works, though the fish cooks slightly faster and should be checked early.

Storage and make-ahead

Fridge

Store cooled leftovers in an airtight container for up to 2 days, separate from the mushrooms and bok choy.

Freezer

Freezing is not recommended for the cooked halibut, because the flesh becomes dry and loses its texture once thawed.

Reheat

Reheat leftover halibut gently in a covered skillet over low heat with a teaspoon of butter until just warmed through.

Leftover halibut should be cooled within 2 hours of cooking and then placed in an airtight container in the refrigerator. Keep the mushrooms and bok choy in a separate container, since they release liquid and can soften the fish. Halibut keeps well for up to 2 days when stored this way.

The miso butter can be wrapped and refrigerated for up to 1 week, and it should be kept away from strong-smelling foods so that it keeps its clean flavor. Never leave cooked fish or the butter at room temperature for longer than 2 hours, and discard anything that smells sour or looks dull.

You can prepare most of this dish ahead of the dinner rush. Make the miso butter up to 3 days in advance, shape it into a log in plastic wrap, and chill it until firm. Slice the scallions, toast the sesame seeds and halve the mushrooms and bok choy up to a day ahead, storing each in a sealed container in the refrigerator.

Keep the halibut refrigerated until you are ready to cook, and score and season it just before searing. Searing the fish is the only step that should be done at the last minute, because the crust is best when it is served hot from the pan.

Serving ideas

Serve the halibut straight from the skillet while the crust is still crisp and the miso butter is glossy. Place each fillet on a warm plate, arrange the mushrooms and bok choy beside it, and spoon over any remaining butter from the pan.

A bowl of plain steamed short-grain rice makes a simple and filling partner, because it soaks up the extra glaze and balances the savory miso flavor.

For a lighter side, serve the fish with a cucumber salad dressed with rice vinegar, a little sugar and sliced scallion, so the cool crunch contrasts with the rich butter. Finish every plate with the scallions and toasted sesame seeds just before serving, which keeps the garnish fresh and bright and the fish crisp against the plate.

Frequently asked questions

Recipe card

Seared Miso Butter Halibut with Shiitake and Bok Choy

Prep 15 minCook 12 minRest 2 minTotal 29 minServes 2

Ingredients

• 2 thick halibut fillets, about 6 oz each, skin removed
• 1/2 tsp kosher salt, for seasoning the fish
• black pepper, freshly ground, to taste
• 1 tbsp neutral oil, such as canola or grapeseed
• 4 oz fresh shiitake mushrooms, stems removed and caps halved
• 2 baby bok choy, halved lengthwise
• 3 tbsp unsalted butter, softened
• 1 tbsp white miso paste
• 1 tsp finely grated fresh ginger, pulp gathered from the box grater
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Pat the halibut fillets dry with paper towels. Score the flesh with shallow diagonal cuts, about 1/4 inch deep, then season both sides with kosher salt and black pepper. Halve the shiitake caps and halve the bok choy lengthwise.
2. Grate the fresh ginger on the fine side of a box grater. Gather the pale pulp and mix it into the softened butter with the miso paste until the mixture is smooth and evenly colored.
3. Heat the oil in the cast iron skillet over medium-high heat until it shimmers. Lay the fillets in the pan, scored side down, and sear undisturbed for 4 to 5 minutes until the surface is golden and lightly crisped.
4. Turn the fillets and tuck the shiitake caps and bok choy halves around them. Let the mushrooms brown in the rendered fat for 3 to 4 minutes, turning them once, until they are deep golden at the edges.
5. Lower the heat to medium and add the miso butter to the pan. Spoon the melted butter continuously over the fish and vegetables for 3 to 4 minutes, until the butter foams and the flesh turns opaque and flakes easily.
6. Lift each glazed fillet with tongs onto a warm serving plate. Arrange the mushrooms and bok choy beside it, spoon over any remaining butter from the pan, then scatter the sliced scallions and toasted sesame seeds on top.

Contains: fish, milk, soy, sesame

Estimated nutrition per serving

Calories

420

Protein

36 g

Carbohydrates

9 g

Fat

26 g

Fiber

2 g

Sugar

2 g

Sodium

880 mg

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