- 1/4 cup shiro miso (sweet white miso paste) (see Note)
- 2 tablespoons sake or rice wine
- 2 tablespoons mirin (see Note)
- 1 1/2 pounds halibut steak
- 1 tablespoon sesame seeds
- Lime wedges for garnish
- Pickled ginger for garnish (see Note)
- Whisk miso, sake (or rice wine) and mirin in a small bowl into a smooth paste.
- With a large sharp boning knife, remove skin from halibut steaks. Following the natural divisions created by the bone and cartilage, cut fish from the bone to create 4 small boneless steaks (also called medallions). Trim any dark areas.
- Preheat broiler. Line a heavy baking sheet with foil and coat the foil with cooking spray.
- Place the halibut medallions on the prepared baking sheet and brush the tops with half the miso glaze. Broil, 3 to 4 inches from the flame, until golden brown, 4 to 5 minutes. Turn the medallions over and brush with the remaining miso mixture. Sprinkle sesame seeds on top and broil until the fish is opaque in the center, 3 to 4 minutes. Serve with lime wedges and pickled ginger.