- 1 lb halibut, cut into two filets
- 1.5 miso paste (picture below)
- 1 tbs olive oil
- 3 cloves garlic, thinly sliced
- ½ shallot, thinly sliced
Ok, I don’t have a pic of this one, but people have been asking how I like to cook fish. The pic below is a little different from this preparation, but you’ll get the jist. Get two pieces of foil, about 16 inches long. In the middle of each, place your sliced shallots in the same shape as the fish. Lay the halibut on top and drizzle w/ olive oil. Rub the miso paste over the top and add the sliced garlic. Add as much pepper as you’d like—you’ll notice that I don’t call for salt, because Miso paste is suppppper salty. If you want to look like a sumo wrestler tomorrow, be my guest and salt away. Fold the foil into a pouch (tutorial here- http://www.tasteofhome.com/recipes/how-to-cook/how-to-make-foil-packets). This will steam the fish in the oven and keep it super juicy. Oh ya—right before you close the packet, pour like a tablespoon of white wine (any type) into the packet—it makes it even juicier. Cook in a 425 degree oven for about 8-12 minutes. Check it after 8, and if its super see through, cook a little longer, until flaky. You can sub any thick whitefish for halibut—I just use a lot of halibut because it’s the only fish that they have in Midland that is not previously frozen that I trust. I get it—I’m spoiled. I don’t care.