Instructions

Glaze:

1. In a small sauce pan, bring Mirin and Sake to a gentle boil over medium-high heat. 
2. Keep the boil for about 20 seconds then lower heat and add the miso paste and sugar. Whisk together until sugar has completely dissolved and glaze has thickened. 
3. Separate the in glaze in 2 small bowls and set aside until cooled to room temperature. 

Fish:

1. Rinse the fish under cold water, pat dry with paper towel; season with salt and pepper. 
2. Drizzle olive oil on a baking sheet and smooth over with a paper towel corner to corner. 
3. Place fish on baking sheet, brush liberally with sake mixture and refrigerate for 20 minutes.
4. Preheat over to high broil and lower oven rack about 5 inches from flame. 
5. After 20 minutes, remove the fish from the refrigerator and transfer it directly into the preheated oven. 
6. Broil until the glaze has slightly charred and is caramelized, about 3 minutes. Adjust oven setting to bake and heat to 400* continue cooking for another 5-7 minutes or until fish flakes with fork.

Bok Choy:

1. Preheat an indoor or outdoor grill to medium-high heat, and spray with non- stick cooking spray.
2. Using a clean brush, and the 2nd dish of glaze, generously brush the glaze on the clean and dry bok choy.
3. Place the bok choy flat part down first and grill for about 3 minutes, flipping once for another 2 minutes.

              For serving, use a metal spatula to gently plate the halibut along side the grilled bok choy.