Miso-glazed Halibut, Fiery Snow Peas and Turnip Wedges

• By
• Catherine Roscoe Barr

Image by Catherine Roscoe Barr
Moist, flaky halibut gets a flavourful kick with honey and miso, and fiery snow peas and chewy turnip wedges round out the dish nicely

Healthy doesn't have to mean bland! This nutritious dinner with halibut, snow peas and turnip has the fabulous flavour combination of miso, honey, ginger and chilies 

I follow Chatelaine magazine on Twitter and they always have lots of great recipe ideas. Yesterday, up to my eyeballs in work, I knew I needed to find a quick, easy and healthy idea for dinner, so when I saw this delicious-looking recipe I thought I'd give it a go (although my version is slightly different). It was a big hit! 

I felt like making roasted potatoes but thought I should try something a little different since they're my standby. I looked to my handy seasonal food chart from Get Local and saw that turnips are in season, and since I've rarely cooked with turnips I thought I'd give that a go to. Roasted turnip wedges were a massive hit, seriously tasty!

Snow Peas 

Serves 4

Ingredients

• 1 tsp vegetable oil
• small bag snow peas, about 3 cups
• 2 tsp minced fresh ginger
• 1/2 tsp chili flakes
• 1/2 tsp salt

Instructions

1. Heat oil in medium frying pan over medium-high.
2. Add snow peas, stirring often, until bright green and tender-crisp, about 2 minutes.
3. Add ginger, peppers and salt.
4. Cook for another 2 minutes.

Turnip  

Serves 4

Ingredients

• 3 cups turnips, peeled and cut into wedges
• 1 tsp vegetable oil
• 1 tsp sea salt

Instructions

1. Preheat oven to 425F.
2. Combine all ingredients in large bowl, stirring to coat wedges.
3. Evenly space wedges on baking sheet and cook for about 20 minutes or until they begin to brown.

Halibut 

Serves 4

Ingredients

• 4 200 g halibut fillets, about 3/4 inch thick
• 3 tbsp white miso paste
• 4 tsp honey
• 1 tsp vegetable oil

Instructions

1. Combine miso, honey and oil in small bowl.
2. Spread over fleshy side of fish.
3. Heat oil in cast iron skillet, or other oven-proof frying pan, over medium heat. 
4. Add fish, skin side down, and cook for about 3 minutes.
5. Place skillet under broiler for about 6 or 7 minutes, or until miso begins to brown and fish flakes easily when cut with fork.