Halibut with Orange Miso Sauce and Fennel Salad
Ingredients
- 1 1/2 cups fresh orange juice
- 1 1/2 teaspoons red miso
- 1 1/2 teaspoons fresh lime juice
- 1 1/2 teaspoons minced peeled fresh ginger
- 1 1/2 teaspoons minced shallot
- 1/2 teaspoon togarashi (Japanese spice blend; see Note)
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Sea salt
- Freshly ground pepper
- 2 tablespoons softened unsalted butter, plus more for greasing
- Four 6-ounce skinless halibut fillets, about 3/4 inch thick
- 1 medium fennel bulb—halved lengthwise, cored and thinly shaved on a mandoline
- 12 cherry tomatoes, halved
Instructions
Halibut with Orange-Miso Sauce and Fennel Salad serves 4 original recipe by Food & Wine.
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