Servings: Serves 4
- 4 fillets (4 to 5 ounces) halibut
- 2 Tbsp. mirin
- 2 Tbsp. white miso
- 1 Tbsp. minced fresh ginger
- 3 to 4 drops Tabasco
- 2 medium cucumbers , sliced thinly on a mandolin
- 2 tsp. reduced-sodium soy sauce
- 2 Tbsp. rice wine vinegar
- 1 Tbsp. lime juice
- 2 Tbsp. cilantro
- 1 scallion , thinly sliced
- 2 Tbsp. olive oil
- 1 fresh lime , cut into wedges
- Fresh cracked pepper , to taste
Whisk the mirin, white miso, fresh ginger and Tabasco in a small bowl until smooth. Set aside.
Place a rack in your oven 6 inches from the broiler. Preheat the broiler and coat a baking sheet or broiler pan with canola oil.
Arrange the fish on the broiler pan and brush generously with the miso mixture. Broil until opaque in the center, about 7 to 8 minutes, until the halibut is browned on the top. Check on the fish every 2 minutes to make sure they don't burn under the broiler. If the fish get too brown before they're ready turn off the broiler, loosely cover with foil and leave in the oven for 2 minutes.
While the halibut is broiling, slice the cucumbers and place in a bowl. Add the soy sauce, rice wine vinegar, lime juice, 1 tablespoon of cilantro, scallions and 1 tablespoon of olive oil and mix together.
Divide the cucumbers among 4 plates and place them in the middle. When the fish is done, gently place one piece on top of cucumbers.
Garnish with remaining cilantro and drizzle the remaining olive oil over the pieces of halibut. Serve with a lime wedge.