INGREDIENTS

• 4oz miso paste

• 2 Tbsp soy sauce

• 1 Tbsp rice vinegar

• 1⁄2 cup clove honey

• 1 Tsp fish sauce

• Zest of 1 lemon

Directions

In a medium mixing bowl, place all ingredients. Whisk together evenly. Portion halibut into 6 oz portions. Next, bush portioned halibut with miso glaze evenly on both sides.Then cook and serve.

CORN PUREE

• 4-5 ears of fresh corn

• 1/2 Tsp salt

• 1 shallot, thinly sliced

• 1 cup vegetable/chicken broth

• 2 Tbsp butter

• pinch of cayenne

• 1/4 cup Heavy cream

• 2 Tbsp olive oil

DIRECTIONS

1. Boil corn for 5 minutes, drain in a colander, and allow to cool.

2. while corn is cooling, sauté sliced shallots in a saucepan with olive oil over medium heat for about 5 minutes. When finished cooking shallots, turn the heat off and add the butter to the pan so it can melt.

3. Once the corn is cool enough to handle, carefully cut kernels from cob. 

4. Then in a food processor, combine corn kernels, the chicken broth, salt, cayenne, heavy cream and the shallots with melted butter. blend until thoroughly combined into a smooth puree.

5. transfer puree to a medium bowl and set aside.

VEGETABLE MEDLEY 

• 1-Baby Bok Choy (chop small dice)

• 4-piece button mushrooms (slice thinly)

• 2 ears of corn (grilled)

• 6-piece cherry tomato (slice)

DIRECTIONS

1. Blanch your bok choy, cool down in an ice bath. Then take your corn, place it on the grill and get a nice char on the corn. Let cool down then cut the corn kernels off the comb.

2. Take your saute pan with olive oil, medium high heat, add your mushroom,diced up bok choy,tomato and corn kernels. Saute together season with salt, pepper and garlic.

3. Then compose the dish together: corn puree, vegetable medley and then the miso halibut on top.