May Recipes

Hot Honey and Miso-Glazed Halibut

Cedar plank serving platter of Hot Honey and Miso Glazed Halibut
Hands On:
40 minutes
Total Time:
200 minutes


  • 2 tbsp white miso paste
  • 2 tbsp hot water
  • 4 tbsp Mike's hot honey, divided, plus additional for garnish
  • 2 tbsp seasoned rice vinegar
  • 1 tbsp ginger root, peeled and grated
  • 1 tbsp Hy-Vee maple syrup
  • 1 tbsp Hy-Vee toasted sesame oil
  • 1 tsp lemon zest
  • 2 tsp lemon juice
  • 1 tsp garlic, peeled and sliced
  • 4 (5-to-6-oz.) Fish Market fresh skinless halibut, or cod fillets; 1/2-inch thick
  • ½ cup English cucumber, coarsely chopped
  • ¼ cup frozen shelled edamame, thawed
  • 1 small carrot, peeled and cut into ribbons
  • Black sesame seeds, for garnish
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Cover cedar plank in water; soak 2 hours or overnight.
For marinade: Whisk together miso and hot water until combined. Whisk in 2 tablespoons hot honey, rice vinegar, ginger root, maple syrup, sesame oil, lemon zest and juice, and garlic.
Reserve 2 tablespoons miso marinade for vegetables. Place fish fillets in large resealable plastic bag. Pour remaining miso marinade over fish; seal bag. Turn bag to evenly coat fish with miso mixture. Marinate in refrigerator 30 minutes.
Combine chopped cucumber, edamame, and carrot ribbons in a small bowl. Toss with 2 tablespoons reserved marinade to coat; set aside.
Preheat a charcoal or gas grill for direct cooking over medium heat (350°). Place soaked plank on hot grill 5 minutes or until lightly smoking, turning halfway through.
Remove fish from marinade; discard miso marinade in bag. Place fish fillets on cedar plank. Grill 10 to 12 minutes or until fish flakes easily with a fork (145°).
To serve, drizzle halibut with remaining 2 tablespoons hot honey. Top with cucumber mixture. Garnish with black sesame seeds, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 6g 8%
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 70mg 23%
Sodium: 380mg 17%
Total Carbohydrate: 27g 10%
Dietary Fiber: 2g 7%
Sugars: 23g 46%
Protein: 29g 58%

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