Grilled Pacific Halibut with Miso-Mustard Snap Peas
Fire up the grill for a wholesome, nutrient-packed meal featuring Grilled Pacific Halibut and vibrant miso-mustard snap peas. Find the freshest local halibut with FreshAIG.com to bring pure, responsibly sourced flavor to your family's dinner table.
FreshAIG Quick Facts
- Species: Pacific Halibut (Hippoglossus stenolepis)
- Total Time: 20 minutes
- Diet Type: Gluten-Free, High-Protein, Low-Carb
Preparation Method: Grilled over medium-high heat to seal in moisture and achieve a tender, flaky texture.
Serves: 4 people
Ingredients
- 4 fresh Pacific halibut fillets (about 6 oz each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 lb fresh sugar snap peas, trimmed
- 2 tablespoons white miso paste
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sesame seeds for garnish
Instructions
- Preheat your grill to medium-high heat and lightly oil the grates.
- Pat the halibut fillets dry with a paper towel. Brush both sides evenly with olive oil and season generously with salt and black pepper.
- Place the halibut on the grill and cook for 4 to 5 minutes per side, or until the fish is opaque throughout and flakes easily with a fork. Remove from the grill and let it rest.
- While the fish rests, whisk together the white miso paste, Dijon mustard, honey, rice vinegar, and sesame oil in a large bowl.
- In a skillet over medium heat, quickly sauté the sugar snap peas for 2 to 3 minutes until bright green and tender-crisp. Transfer them to the bowl with the miso-mustard dressing and toss to coat evenly.
- Serve the grilled halibut immediately alongside the dressed snap peas, garnished with a sprinkle of toasted sesame seeds.
