Nina Simonds's Broiled Halibut with Miso Glaze

Page 413

| Course Type: Main Courses

(1 review)

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Recipe Review

Pretty so-so. I made a half recipe. My halibut did not have its skin, which I think only meant that it was tending to fall apart in moving from the broiler rack to the plate.

We thought this was OK but nothing I'd want to do again. But maybe my miso isn't the "mellow white" kind and wasn't the right flavor.

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