Miso-Marinated Pacific Halibut with Seared Chili Asparagus

Ingredients:

• Pacific Halibut fillet - cleaned and cut into portions

• 1 tablespoon of organic white miso

• 1 teaspoon of Kashmiri chili powder

• ½ teaspoon of ground organic turmeric

• 4 teaspoons of sesame oil

• 1 teaspoon of fresh lemon juice

• 1 pound of asparagus - cleaned and patted dry

• ½ teaspoon of chili flakes

• Salt to taste

• Water as needed

Directions:

• In a bowl mix the miso, chili powder, turmeric, 2 tablespoons of water, lemon juice, and 1 teaspoon of the sesame oil. With this mixture, make a paste and marinate the fish in this flavorful mix and set it in the refrigerator for 1 hour.

• Heat 1 teaspoon of sesame oil in a flat, nonstick pan and sear the fish on both sides and set in an oven-proof plate to rest—the fish will finish cooking in a preheated oven at 350º F for 15 minutes. Sprinkle a little salt over the fish if needed, but keep in mind that the miso will add a lot of flavor and saltiness.

• Heat the remaining oil in a wok (at a high heat) and add the chili flakes. As the oil smokes, add the asparagus and quickly sear till the vegetable is cooked but still has a bite to it. Add salt as needed after allowing the asparagus to rest.

• Serve the fish alongside pasta, rice, polenta, or just with the asparagus. Enjoy!

This dish is fresh and flavorful. The Miso adds umami to this dish and elevates the tasting experience. There is a perfect balance of nutrients like omega fatty acids, protein, vitamins, minerals, and fiber. As always, I wish that you make wise food choices and live long and strong!