Miso Alaska Halibut with Soba Noodle Stir-Fry

Instructions

1. Step 1 Prepare the noodles

   Prepare noodles according to package directions; set aside.

2. Step 2 Pan sear the halibut

   Rinse any ice glaze from frozen Alaska halibut under cold running water; pat dry with a paper towel. Heat a large nonstick skillet or wok over medium-high heat. Brush both sides of halibut with 1 1/2 tablespoons of the sesame oil. Place fish in heated skillet; cook, uncovered, about 3-4 minutes, until bottom side is browned. Shake pan occasionally to keep fish from sticking. Turn halibut over, reduce heat to medium, and cover pan tightly. Cook 5 -7 minutes for frozen halibut or 2-3 minutes for fresh/thawed fish, cooking just until fish is opaque throughout. Transfer fillets to a plate; cover to keep warm.

3. Step 3 Stir fry the vegetables

   Wipe out skillet/wok with a paper towel. Add remaining sesame oil. Heat to medium-high, then add and stir-fry the bok choy, snap peas, mushrooms and green onions. Stir in noodles; turn off heat. Cover and keep warm.

4. Step 4 Make sauce, plate and serve

   In a saucepan, blend the miso, water and teriyaki sauce. Bring to a boil, then reduce heat to simmer and cook 1 minute. Stir sauce into noodle-vegetable mixture. To serve, divide and portion mixture into four bowls or plates. Top each with a halibut portion.