Nina Simonds's Broiled Halibut with Miso Glaze

From The Essential New York Times Cookbook: Classic Recipes for a New Century

Cookbook

Author(s): Amanda Hesser

Page 413

Course: Main Courses

Reviews

1 reviews, average rating 3.0 / 5

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kaye16

12 years ago

★ ★ ★ ★ ★ 3/5

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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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