Cedar plank serving platter of Hot Honey and Miso Glazed Halibut

Hands On:

40 minutes

Total Time:

200 minutes

Serves:

Ingredients

2 tbsp white miso paste
2 tbsp hot water
4 tbsp Mike's hot honey, divided, plus additional for garnish
2 tbsp seasoned rice vinegar
1 tbsp ginger root, peeled and grated
1 tbsp Hy-Vee maple syrup
1 tbsp Hy-Vee toasted sesame oil
1 tsp lemon zest
2 tsp lemon juice
1 tsp garlic, peeled and sliced
4 (5-to-6-oz.) Fish Market fresh skinless halibut, or cod fillets; 1/2-inch thick
½ cup English cucumber, coarsely chopped
¼ cup frozen shelled edamame, thawed
1 small carrot, peeled and cut into ribbons
Black sesame seeds, for garnish

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Preparation

Cover cedar plank in water; soak 2 hours or overnight.

For marinade: Whisk together miso and hot water until combined. Whisk in 2 tablespoons hot honey, rice vinegar, ginger root, maple syrup, sesame oil, lemon zest and juice, and garlic.

Reserve 2 tablespoons miso marinade for vegetables. Place fish fillets in large resealable plastic bag. Pour remaining miso marinade over fish; seal bag. Turn bag to evenly coat fish with miso mixture. Marinate in refrigerator 30 minutes.

Combine chopped cucumber, edamame, and carrot ribbons in a small bowl. Toss with 2 tablespoons reserved marinade to coat; set aside.

Preheat a charcoal or gas grill for direct cooking over medium heat (350°). Place soaked plank on hot grill 5 minutes or until lightly smoking, turning halfway through.

Remove fish from marinade; discard miso marinade in bag. Place fish fillets on cedar plank. Grill 10 to 12 minutes or until fish flakes easily with a fork (145°).

To serve, drizzle halibut with remaining 2 tablespoons hot honey. Top with cucumber mixture. Garnish with black sesame seeds, if desired.

Nutrition Facts

Serves: 4

Amount Per Serving
Calories:		68
% Daily Value*
Total Fat: 2g		2%
	Saturated Fat: 0g
	Trans Fat: 0g
Cholesterol: 18mg		6%
Sodium: 95mg		4%
Total Carbohydrate: 7g		2%
	Dietary Fiber: 1g	2%
	Sugars: 6g	12%
Protein: 7g		15%