Miso-Glazed Halibut With Rice And Vegetables

Recipe Ingredients

		Miso Glaze
1 cup	237ml	Orange juice
1 cup	198g / 7oz	Sugar
		Juice of 1 lemon
2 tablespoons	30ml	Miso
		Ponzu Sauce
1/4 cup	59ml	Soy sauce
2 tablespoons	30ml	Lemon juice
1		Garlic clove - pressed
		Assembly
		Nonstick cooking spray - as needed
6		Halibut steaks - (6 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Miso Glaze - (see above)
3/4 lb	340g / 11oz	Baby carrots
3/4 lb	340g / 11oz	Broccoli crowns
1 cup	160g / 5.6oz	Jasmine rice - cooked
3		Green onions - sliced
		Ponzu Sauce - (see above)

Recipe Instructions

For the 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.

For the Ponzu Sauce: Combine the soy sauce, lemon juice and garlic; set aside.

For 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.

This recipe yields 6 servings.

Each serving: 431 calories; 1,085 mg sodium; 70 mg cholesterol; 6 grams fat; 1 gram saturated fat; 43 grams carbohydrates; 51 grams protein; 4.51 grams fiber.

Source:
The Los Angeles Times, 02-13-2002

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