You know when you crack open a bottle of bubbles, take that first sip, savor the tingles that spread across your mouth and think “Fuck yeah! I wish I could make this stuff.” Well, some of us have friends that ARE making bubbles. If you live in British Columbia, keep your eyes peeled this summer for Bella Wines bubbles – soon to be released! Not soon enough though for our celebrations the other night. You see, every artist has their first big sale and today is that day. So, it would be rude not to celebrate in (modest) style. I call this dinner “The Full Artist”.

I was in the market for some fresh halibut, seeing as it’s in season and all. Luck would have it that every other person in the Yaletown/West End vicinity also had it on their mind. No fresh halibut. All was not lost, and I spotted some frozen Wild Ocean Fish that was on sale (uh, ya).

I like Wild Ocean Fish because it’s all caught off of BC’s shores and is Ocean Wise – meaning the fishes are being caught in a much more sustainable way. They’re wild and caught by hook and line, or traps from the ocean, and that’s where my rant ends. Nets. Fish farms. Trawling. Barf.


Back to cooking. Miso halibut it is! The recipe kind of goes a little something like this:

Miso Halibut

  • 2 Tbsp. mirin
  • 2 Tbsp. white miso
  • 1 Tbsp. minced fresh ginger
  • 2 Tbsp. rice wine vinegar
  • 1.5 cloves of garlic
  • 1 Tsp Tamari (or soy sauce)
  • 2 pieces of halibut (or sablefish) that would satisfy each person. 112 grams in this case.

Mix and all together and brush a generous coating over your (in my case, thawed) halibut (or sablefish) pieces. I’d remove the skin if your fish has it, but that’s just me. If I was getting halibut from the fish monger, I’d get them to remove it. Halibut skin makes my skin crawl.

Turn your broiler on, making sure your rack is at least 6 inches away from the broiling ring. After you have smeared on your miso mixture onto your piece of fish, place it onto a baking tray and into the pre-heated oven. Let the first side broil for 4-5 minutes. Take it out and turn the fish over. If you have some of the miso mixture left over, smear that baby’s other side. Put back into the oven and broil for another 3 to 4 minutes.

We had ours with some simple sauteed wild mushrooms, bok choy (sauteed in coconut oil – for flavor and health), steamed quinoa and a fresh Thai salad of shredded cabbage, carrots, fresh mint, cilantro, birds eye chilis and avocado in a dressing made from lime juice, fish sauce, sugar, garlic and more chili.