Friday, February 1, 2013

Spicy Miso Halibut over Garlic Sesame Potatoes


Anyone who knows me, knows that I have a slight obsession with asian babies and asian food. The only problem is that I don't have an asian baby and asian food is a gluten trap. All of those delicious sauces and crispy dishes are gluten's best friend. So what's a gluten free girl to do? Well of course! Create my own. Here is my version of Asian Style Fish and Chips. I tried creating this with two different miso pastes, red miso and white miso. The red miso, while still delicious was a little more salty and the white miso is a bit more mellow of a flavor. Be careful though with miso paste, it can also be a sneaky gluten trap. Miso is typically brewed with barley which is off limits. Make sure and check your labels. Take a trip to your local asian market and see what a piece of heaven looks like.

Spicy Miso Halibut

  • 2 Halibut filets
  • 2 Cloves Garlic, minced
  • 1 and 1/2 TBSP premium white miso
  • 1/4 TSP Sesame Oil
  • 1/4-1/2 TSP Korean Crushed Red Pepper (depending on how spicy you like it!)
  • 2 and 1/2 TBSP Hot Water

Cucumber Green Onion Relish
  • 2 Persian Cucumbers, peeled and diced
  • 2 Green Onions, sliced, only the green part
  • 1 TBSP rice vinegar

Preheat your oven to 400 degrees. In a small bowl, combine the miso paste, garlic, sesame oil, korean crushed red pepper, and hot water. Mix until it's a smooth paste.

Baste fish with your miso mixture and let marinate in the refrigerator for at least 30 minutes but the longer the better with miso! 

Combine all ingredients for your relish and let sit in the refrigerator for 30 minutes. 

Bake fish in oven for 15-20 minutes until fish flakes easily. The amount of time depends on the thickness of your fish. The halibut filet I used was a little thicker than an inch and took about 17 minutes. 

Garlic Sesame Potatoes

  • 1 TBSP Garlic Oil, If you don't have then Olive Oil works fine.
  • 2 TSP Sesame Oil
  • 2-3 Cloves Garlic, minced
  • 3-4 White Potatoes or your favorite kind, thinly sliced
  • Sprinkle of Rice Flour

First, thinly slice your potatoes and quickly boil the potatoes for 2 minutes. Dry your potatoes and then sprinkle them with rice flour. 

Heat both oils over medium heat in a large skillet and crisp up the potatoes for about 15 minutes.  When the potatoes are almost done, crispy and golden brown drain the oil from the pan and I usually pat some of the oil off of the potatoes as well. 

Add your garlic and cook for about 1 more minute. Be careful because garlic burns quickly and turns bitter so stay close. 

Enjoy! xx


  1. yum! sounds delicious. Maybe this will get Seth to start eating fish. Keep up the good work Annie!!

  2. Awesome Annie...can't wait to see more! Lisa