This quick and easy dish is full of a variety of textures and flavors. Perfectly cooked halibut is topped with a rich and creamy miso tahini sauce and is served alongside a simple zucchini salad. The shredded zucchini retains its crunch and is ideal textural contrast to the fluffy rice. If you want to swap out the halibut, you can use any type of mild whitefish you like for this recipe.
Miso-Tahini Halibut with Zucchini Salad
Ingredients
- 1 lb halibut
- 2 tbsp sesame oil, divided
- 1 tbsp miso paste
- 1 tbsp tahini
- 2 tsp rice wine vinegar or lemon juice
- 2 tbsp warm water
- 2 medium zucchini, shredded on the large holes of a box grater
- ⅔ cup white rice
- 2 tsp sesame seeds
- Salt and pepper
Directions
Pat halibut dry and season with salt and pepper. Vacuum seal halibut with 1 tbsp sesame oil. Place halibut in a Suvie pan and cover with water. Insert pan into the top right hand zone of your Suvie.
Place rice in a starch pan and insert into your Suvie.
Input settings and cook.
My Cook > Multi-Zone Settings
Protein: 130°F for 45 minutes
Vegetable: 0 minutes
Starch: 15 minutes
While the halibut cooks, prepare the dressing. In a medium bowl whisk together the miso, tahini, rice wine vinegar, and warm water until smooth. Season to taste with salt and pepper.
Toss shredded zucchini with remaining sesame oil and season to taste with salt and pepper.
After the halibut has finished cooking, remove the rice and fluff with a fork. Divide rice evenly between 4 bowls. Top rice with shredded zucchini and a piece of halibut. Drizzle each serving with dressing and garnish with sesame seeds.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 320, Total Fat 12g, Total Carbohydrates 29g, Total Sodium 188mg, Total Protein 25g
