Miso Halibut with Soba Noodle Stir-Fry

Miso Halibut with Soba Noodle Stir-Fry is a delicious and healthy Asian-inspired seafood dish.

The rich, buttery flavor of the halibut is complemented by the umami flavor of the miso paste, and the soba noodles and stir-fried vegetables add a satisfying crunch and freshness to the dish.

It’s a great choice for those who are looking for a healthy and nutritious meal like these Fish Recipes that’s easy to prepare and bursting with flavor.

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Miso Halibut with Soba Noodle Stir-Fry

If you’re thinking about eating healthier, Alaskan fish not only delivers great-tasting nutrition, but also provides one-of-a-kind health benefits.

In fact, the combination of lean protein, anti-inflammatory omega-3s and muscle-building nutrients found in Alaska seafood are why it’s a staple for many athletes.

But for us regular folks, it provides a low-fat meal with protein and simple-to-digest carbs.

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You can find more recipes and nutritional values for your favorite seafood at wildalaskaseafood.com.

Ingredients:

• 1 package (12 ounces) prepared soba noodles (or noodle of choice)
• 4 Alaska halibut fillets (4-6 ounces each), fresh, thawed or frozen
• 3 tablespoons sesame oil, divided
• 2 cups roughly chopped bok choy
• 1 1/2 cups sugar snap peas
• 1 cup sliced mushrooms
• 1/2 cup chopped green onion
• 1/4 cup miso
• 1 cup water
• 1/4 cup teriyaki sauce

Miso Halibut Directions:

Step 1: Prepare noodles according to package directions; set aside.

Step 2: If frozen, rinse ice glaze from halibut under cold water; pat dry with paper towel.

Step 3: Heat large, nonstick skillet or wok over medium-high heat. Brush both sides of halibut with half of the sesame oil.

Step 4: In heated skillet, cook fish, uncovered, about 3-4 minutes, until browned.

Step 5: Shake pan occasionally to keep fish from sticking. Turn halibut over; reduce heat to medium and cover.

Step 6: Cook 5-7 minutes for frozen halibut or 2-3 minutes for fresh/thawed fish, cooking until fish is opaque throughout. Transfer fillets to plate; cover to keep warm.

Step 7: Wipe out skillet/wok with paper towel. Add remaining sesame oil.

Step 8: Heat to medium-high then add and stir-fry bok choy, snap peas, mushrooms and green onions. Stir in noodles; turn off heat. Cover and keep warm.

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Step 9: In saucepan, blend miso, water and teriyaki sauce. Bring mixture to boil then reduce heat to a simmer and cook 1 minute. Stir sauce into warm noodle-vegetable mixture.

Step 10: To serve, divide and portion mixture into 4 bowls or plates. Top each with halibut fillet.

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