Halibut in Miso Broth
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This dish is another one that comes together quickly and is dinner party elegant. It is very nourishing, but also comforting and satisfying. If you can’t find halibut at your market, you can substitute cod for an equally great dish.
MAKES: 4 Servings
PREP/COOK TIME: 30 Minutes
INGREDIENTS
2 tablespoons canola or other neutral-tasting oil
3 ounces shiitake mushroom caps, sliced thin
3 scallions, thinly sliced, dark-green parts reserved for optional garnish
2 cloves garlic, minced
2 teaspoons peeled, finely minced fresh ginger root
3 cups Magic Mineral Broth
3 tablespoons white or yellow miso paste
Four 6-ounce skinned halibut fillets (may substitute cod)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup loosely packed baby spinach leaves
DIRECTIONS
Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Once the oil shimmers, add the mushrooms and cook for 3 to 4 minutes, stirring occasionally, until they are browned. Transfer the mushrooms to a plate.
Reduce the heat to medium; add the remaining tablespoon of oil to the pan. Add the scallion whites, garlic and ginger; cook for about 30 seconds, stirring, until fragrant.
Add 2 3/4 cups of the Magic Mineral Broth to the skillet and bring to barely a boil, then reduce the heat to medium-low. While the water is heating, whisk the miso paste with the remaining 1/4 cup Magic Mineral Broth in a liquid measuring cup until dissolved, set aside.
Season the fish with the salt and pepper, then place in the skillet, skinned sides down. Cover and cook for about 8 minutes over low to medium-low heat, maintaining a gentle bubbling, until the fish flakes easily with a fork and is fairly firm.
To serve, place one piece of fish in each wide, shallow bowl. Stir the miso mixture into the poaching liquid, then add the sauteed mushrooms and the spinach into the liquid. Remove from heat. Pour the broth with spinach and mushrooms around the fish in each bowl. Garnish with the scallion greens, if using.
