I love the simplicity of this recipe. I usually have all of these ingredients on-hand (miso lasts for months in the fridge) so it’s easy to whip up whenever you can get your hands on a really good piece of halibut. Cod or salmon work nicely as well. Miso is a fermented soybean paste that makes a gut-friendly addition to sauces and dressings.
· 1-inch piece of fresh ginger
· 4 tablespoons white miso paste
· 2 tablespoons avocado oil
· 2 tablespoons rice vinegar
· 2 tablespoon honey
· 2 tablespoon sesame seeds
· 4 scallions
· 4-6 pieces of salmon
1. Grate ginger into a bowl and add in miso, honey and water, whisking gently to combine. Set aside.
2. Toast sesame seeds in a dry skillet over medium heat and set aside.
3. Chop scallions and set aside.
4. Heat a skillet over medium heat and add in avocado oil. Cook halibut over medium heat for about 3 minutes on each side until crispy and until fish is no longer opaque.
5. Spoon sauce onto a plate and lay halibut fillet on top. Sprinkle with scallions and sesame seeds and serve with additional sauce on the side.