Honey Miso Halibut

I love the simplicity of this recipe. I usually have all of these ingredients on-hand (miso lasts for months in the fridge) so it’s easy to whip up whenever you can get your hands on a really good piece of halibut. Cod or salmon work nicely as well. Miso is a fermented soybean paste that makes a gut-friendly addition to sauces and dressings.

· 1-inch piece of fresh ginger

· 4 tablespoons white miso paste

· 2 tablespoons avocado oil

· 2 tablespoons rice vinegar

· 2 tablespoon honey

· 2 tablespoon sesame seeds

· 4 scallions

· 4-6 pieces of salmon

1. Grate ginger into a bowl and add in miso, honey and water, whisking gently to combine. Set aside.

2. Toast sesame seeds in a dry skillet over medium heat and set aside.

3. Chop scallions and set aside.

4. Heat a skillet over medium heat and add in avocado oil. Cook halibut over medium heat for about 3 minutes on each side until crispy and until fish is no longer opaque.

5. Spoon sauce onto a plate and lay halibut fillet on top. Sprinkle with scallions and sesame seeds and serve with additional sauce on the side.