Miso Butter Pacific Halibut Bites With Citrus Salad and Ginger Dressing
June 10th, 2024An Easy Lunch Salad With Wild-Caught Fish
This easy summer salad, chockfull of juicy citrus and bite-sized Pacific Halibut Quick Cuts, is the perfect juxtaposition of fresh acidity, zingy ginger, and intense umami richness. It's a luxurious lunch that's so simple and quick to make that it'll give even beginner cooks the confidence of a master chef.
Broiling the Pacific halibut is a hands-off way to prepare bite-sized cuts of this fish. No flipping required — and the pieces are cooked in just 3 minutes. Miso butter, generously smeared on top of the fish, broils up beautifully into a caramelized crust that complements that mild taste of Pacific halibut. Pleasantly bitter citruses like blood orange and grapefruit are a delicious contrast to the savory flavor of miso. If you can't find blood oranges, it's okay to use regular ones.
One chef's note: The grapefruit needs to be supremed — that is, prepared so that it is removed of any peel, pith, and skin so that just the sweet, juicy segments are left. If you're not sure how to do this, check out Martha Stewart's step-by-step guide for how to supreme citrus.
A punchy ginger dressing dresses a bed of crisp salad greens, adding complementary texture to the tender fish and morsels of citrus. You can use a storebought dressing as a shortcut, but if you have a mini food processor, it's just as easy to make your own with a carrot, rice wine vinegar, a squeeze of lemon juice, extra virgin olive oil, honey, and a touch of dijon mustard. And lots of ginger, of course.
Miso Butter Pacific Halibut Bites With Citrus Salad and Ginger Dressing
By Wild Alaskan Company
Prep time
20 minutes
Cook Time
5 minutes
Total time
25 minutes
Yield
4 servings
Ingredients
- 4 (6 oz.) portions Pacific Halibut Quick Cuts
- 1 cup carrot, roughly chopped
- 5 tablespoons extra-virgin olive oil
- 5 tablespoons rice wine vinegar
- 2 tablespoons ginger, peeled and roughly chopped
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon sea salt, more to taste
- 3 grapefruits, supremed
- 4 blood oranges, rind, pith, and seeds removed, cut crosswise into ¼-inch slices
- 10 oz. salad greens
- High-heat cooking oil
- 3 tablespoons unsalted butter, room temperature
- 3 tablespoons white miso
Instructions
1. Arrange top rack of oven to be 4 to 6 inches from broiler element. Preheat broiler.
2. To make dressing, combine carrot, olive oil, rice wine vinegar, ginger, lemon, mustard, honey, salt in a food processor and pulse until relatively smooth. Taste and adjust seasoning as needed.
3. In large mixing bowl, toss salad greens with ginger dressing. Transfer to a serving platter and arrange citrus segments on top.
4. Stir miso and butter together until smooth. Pat fish pieces dry, then arrange in oven safe skillet without crowding. Top each piece of fish with a smear of miso butter, then broil for 3 minutes until tops have browned and fish is just barely cooked through. Transfer to salad platter and serve warm or at room temperature.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
