Miso Brown Butter Halibut with Vibrant Wasabi Pea Purée & Quick-Pickled Daikon

This elegant dish features halibut fillets brushed with a rich miso brown butter glaze, seared until flaky and tender. A bright wasabi pea purée adds a silky, slightly spicy note that complements the savory fish.

Quick-pickled daikon ribbons bring a tangy crunch, balancing the buttery richness and adding color and texture. This recipe is perfect for a special weeknight dinner or entertaining guests.

With straightforward prep and pantry-friendly ingredients, you’ll have a restaurant-quality plate in under 40 minutes. Let’s dive into this harmonious blend of umami, spice, and acidity.

Miso Brown Butter Halibut with Vibrant Wasabi Pea Purée & Quick-Pickled Daikon

Serves: 4 Prep Time: 20 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 480 calories 25g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

FOR THE HALIBUT

• 4 (6-ounce) halibut fillets, skin removed
• 2 tablespoons white miso paste
• 4 tablespoons unsalted butter
• 1 tablespoon neutral oil (canola or grapeseed)
• Freshly ground black pepper

FOR THE WASABI PEA PURéE

• 1 1/2 cups frozen peas, thawed
• 2 tablespoons sour cream or Greek yogurt
• 1 teaspoon wasabi powder or wasabi paste (adjust to taste)
• 1 tablespoon lemon juice
• Salt to taste

FOR THE QUICK-PICKLED DAIKON

• 1 cup daikon radish, peeled and julienned
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 cup water

Instructions

1. Whisk rice vinegar, sugar, salt, and water in a bowl until the sugar dissolves. Add julienned daikon, toss to coat, and refrigerate while preparing the rest of the dish.
2. Combine thawed peas, sour cream, wasabi, lemon juice, and salt in a blender. Blend until smooth, adding a tablespoon of water if needed to reach a silky consistency. Transfer to a serving bowl.
3. Pat halibut fillets dry and season both sides with freshly ground black pepper.
4. Heat oil in a large skillet over medium-high heat. Add butter and swirl until melted and foaming. Continue cooking, swirling pan, until butter turns golden brown and smells nutty, about 2 to 3 minutes.
5. Stir miso paste into the brown butter until fully incorporated and glossy.
6. Push the miso brown butter to one side of the skillet and place the halibut fillets in the pan. Spoon the butter over the top of the fish.
7. Cook the halibut for 3 to 4 minutes on each side, or until the flesh is opaque and flakes easily. Baste occasionally with the miso butter.
8. Transfer the cooked halibut to plates. Drizzle any remaining miso brown butter from the skillet over the fish.
9. To serve, spread a ribbon of the wasabi pea purée on each plate, top with a halibut fillet, and garnish with pickled daikon ribbons and pea shoots or microgreens.

Notes

Storage: Keep components separately refrigerated for up to 3 days. Gently reheat the purée and miso butter sauce over low heat to avoid separation.

Tips and Variations

• Don’t overcook halibut: remove from heat once the center turns opaque and flakes easily.
• For extra heat, stir a pinch of fresh wasabi powder into the pea purée before blending.
• Substitute daikon with thinly sliced fennel or cucumber for a different crunch.
• Leftover purée and pickles keep separately in airtight containers in the fridge for up to 3 days.