Miso-Glazed Halibut With Rice and Vegetables
Dear SOS: My girlfriend and I had a wonderful Valentine’s dinner at La Traviata in Long Beach. The ambiance was romantic, the service and entertainment were great, but the sea bass was to die for. Can you get the recipe?
John E. Min
Los Angeles
Dear John: Here it is, almost Valentine’s Day again. We got the recipe, but we substituted halibut because Chilean sea bass is so overfished. We used the restaurant’s glaze and ponzu sauce. Make it for your girlfriend at home this year. But you’re on your own for service, entertainment and ambiance.
Miso glaze
Place the orange juice, sugar and lemon juice in a small saucepan and cook over medium-high heat until reduced to 1/4 cup. Stir in the miso; set aside.
Ponzu sauce
Combine the soy sauce, lemon juice and garlic; set aside.
Assembly
Heat the oven to 500 degrees.
Coat a large baking pan or rimmed baking sheet with cooking spray. Season the fish with salt and pepper and place in the pan. Brush with the Miso Glaze. Bake until the fish begins to flake, about 6 to 8 minutes. It will continue to cook when removed from the oven, so do not overbake.
Meanwhile, steam the carrots and broccoli until tender, about 10 minutes for the carrots and 8 minutes for the broccoli.
Place some rice in the center of each of 6 warmed plates and top with a piece of fish. Top the fish with a few green onions and a splash of the Ponzu Sauce. Arrange the vegetables as you wish.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
