Make Miso Your New Secret Weapon in the Kitchen

A simple, miso-powered marinade adds savory flavor to mild halibut. Lynda Balslev for Tastefood

A miso-infused glaze is a handy condiment that lends rich and satisfying flavor to fish, vegetables, and tofu. Miso is a paste made from soybeans that are fermented with salt and a koji starter (kojikin). It’s a complete source of protein and is rich in vitamins, minerals, and antioxidants, while its fermentation process promotes the growth of probiotics. In addition to its notable health benefits, miso has an appealing savory, salty-sweet quality, known as umami, which is a powerful flavor enhancer.

Miso is not limited to glazes. Add it to butter, cream sauces, mayonnaise, and dressings for extra umami flavor, or stir a final dollop into soups, mashed potatoes—even pasta. It also adds a wonderful salty note to cookies and sweets.

Note that miso is very salty, so moderate the amount of salt (or soy) you may include in any recipe with miso.

Miso is available in different varieties: white, yellow, and red. The darker the color, the stronger the flavor. When using it with a mild white fish, such as a halibut, use a lighter miso. Any firm, flaky white fish, such as halibut, cod, sea bass, or grouper, can be used in this recipe.

Miso-Glazed Halibut

Active time: 20 minutes Total time: 20 minutes, plus marinating time

Serves 4

For the Marinade

• 3 tablespoons white miso
• 2 tablespoons mirin
• 1 tablespoon low-sodium soy sauce or tamari
• 1 tablespoon unseasoned rice vinegar
• 1 teaspoon toasted sesame oil

For the Fish

• 4 center-cut halibut fillets, each about 6 ounces
• Chopped scallions for garnish
• Toasted sesame seeds for sprinkling

Whisk the marinade ingredients in a small bowl. Arrange the fish in one layer in a glass container. Pour the marinade over the fish and turn to coat. Let stand at room temperature for 30 minutes (or refrigerate for up to 2 hours).

Line a rimmed baking sheet with foil. Wipe off all but a thin layer of marinade from the fish.

Arrange the fish skin-side down on the baking sheet. Broil no closer than 6 inches under the broiler element until the top is deep golden brown and the fish is cooked through, 6 to 8 minutes, depending on thickness of the fish. Keep an eye on the fish, as the sugars in the glaze may begin to burn. If this happens, transfer the baking sheet to a lower rack in the oven.

Serve garnished with the chopped scallions and toasted sesame seeds.