White Miso glazed Halibut

November 7th 2017

misohalibut
Is direct communication such a alien concept? I can't help you if I don't know what you need, and I can only read minds occasionally.There is most definitely enough bullshit to deal with in life without over complicating things…..instead of putting up fronts, stating one’s needs would save everyone a lot of time. I read this article about how “ghosting” isn’t always a bad thing, because it helps people deal with rejection better than just being told “I ain’t into you/the conversation”, I think I’d rather have the truth, this is just one of the examples of the weird disconnect that technology has created in human interaction. Are we becoming a group of humans who can’t even communicate our feelings based upon the premise that the receiving end is too fragile to accept it?
Technology is great but don’t forget the whole point of living is sharing human connection, show up in real life and communicate how you feel, men, women, who ever you are…..I will use the words from Shania Twain’s 90’s hit, in regards to faux, online persona “That don’t impress me much”, try translating authenticity into it, now that’s the tough part.
Now without further adieu a no bullshit fish recipe:
Miso-glazed Halibut (serves two but easy to double)
2 -6 oz halibut filets
2 tsp. Sesame Oil
A few T. sesame seeds
1 recipe Miso glaze:
2 T. butter softened,I am obsessed with European style butter right now, so that is what I used. Yes there is a difference.
2 T. White miso paste
1 T. Ponzu sauce
1 T. sake
1 T. mirin
1 tsp. Chinese hot mustard (optional but spicy!)
Make your glaze by mixing all the glaze ingredients up. Heat a broiler proof pan over medium high heat with a bit of Pam spray or drizzle of high heat oil so your fish doesn’t stick and ruin all your fun. Place ¼ of the glaze on one side of fish, place in hot pan glaze side down, preheat broiler, flip fish after three minutes, and top with the rest of the glaze and sprinkle on sesame seeds. Broil 3-5 minutes checking often, should be brown and bubbly. Drizzle cooked fish with sesame oil and serve with rice (I used broken Jasmine rice), and veg (I julienned some romaine and tossed it with rice wine vinegar, lemon juice, and a bit more sesame oil, S&P.
This recipe turns out nice and will even impress your bitchiest foodie friends. Now go out there and actually speak to another human about ideas, the world and find a well stocked market to get your supplies.