miso-honey glazed halibut and fire roasted veggies
This dish works with just about any fresh, grillable fish you can get your hands on. Richly textured and perfectly acidic Pinot Gris stands up to the flavors of the grill but lends enough acid to cut through rich umami packed flavors.
Ingredients
1.5 lbs fresh Swordfish, Halibut or Salmon filet - skinned, cleaned and cut into four portions
3 Roma tomatoes, cut in half
3 or 4 Summer Squash, cut in half lengthwise
Fresh Basil and other sweet herbs and sprouts
Extra Virgin Olive Oil
Salt
For the glaze
1 tablespoon light Miso
1 tablespoon honey
2 tablespoon rice wine vinegar
Method
Preheat the grill to medium/high heat. Make sure the grill grate is cleaned well and seasoned with a bit of oil. Start by making the miso glaze by whisking together the miso, honey and rice vinegar and set aside.
Place the fish, squash and tomatoes on a large tray and lightly brush or drizzle with extra virgin olive oil and season with salt on all sides. Place the fish and the vegetables on the grill and cook, turning when needed, until the vegetables are well caramelized and the fish has reached desired doneness. Brush the fish and the veg with the glaze before removing from the grill.
Slice the grilled tomatoes and zucchini into large pieces and place on a platter with the fish. Finish the dish with a drizzling of the glaze and a scattering of freshly torn herbs.
