Miso Halibut

Miso Halibut

By Frank Macoretta, Head Chef, The Boathouse Restaurant
Pairs with Chardonnay 


30 ml canola oil
4 – 200 gm Pacific halibut filets
120ml miso glaze (see below)
Panko flour – as needed
240 ml black pepper sauce (see below)
60 gm butter

Miso Paste

450 gms Miso paste
125ml sake
150 ml mirin
100 ml light soy sauce
15 gms minced garlic
15 gms minced ginger
2 minced green onions
10ml sambal
20 gms sugar
10 ml sesame oil 15 ml liquid honey
15 ml key lime juice

Place all ingredients in a bowl and whisk together.

Black Pepper Sauce

10 ml vegetable oil
1 tbsp coarse black pepper
175 ml water
100 ml lobster stock
250 ml teriyaki sauce
125 ml sweet soy sauce
60 ml light soy sauce
40 ml lemon juice, fresh

Heat the oil and add the pepper. Heat until fragrant. Add the water, lobster stock, teriyaki sauce, sweet soy sauce, lemon juice, light soy and bring to a boil. Simmer for 5 minutes and remove from the heat


Spread Miso glaze on both sides of the filet and then coat in the Panko flour.

In a medium sauté pan, add oil and butter. When hot, add the filet.

Cook for 1 minute (ensure a golden brown colour), then flip, drain all excess oil and place in 400 F oven for 5-6 minutes.

Heat black pepper sauce in sauce pan, put sauce on plate and put filet on top.

Serve with Sandhill Chardonnay.

Serves 4.

Ocean Wise LogoThe Pacific halibut fishery is jointly managed between Canada and the United States through the International Pacific Halibut commission. Each year they conduct a population assessment and review independent assessments to set annual catch limits. Because of its robust management it is considered to be a model fishery and as a result is an excellent Ocean Wise approved choice. 


Frank Macoretta, Head Chef, The Boathouse Restaurant

Chef Frank Macoretta spent time travelling through Southeast Asia and fell in love with the cuisine he discovered there. His decision to stay (he stayed for four years, honing his craft at the renowned Evason Phuket Resort & Spa in Phuket,Thailand) had a profound and lasting impact on his culinary journey. Returning to Vancouver with his family in 2007, Frank accepted an invitation from Boathouse Restaurants to work as chef. A full circle, as it were, for it was at Boathouse Restaurants that Frank began his career in the mid-90s, first as apprentice and subsequently working his way up to Sous Chef. Since his return to Vancouver Frank has become involved in menu development  and also played a key role in the newest Boathouse location on Vancouver’s Kitsilano Beach. In describing his style, Frank says, “My food is simple and flavorful, with an Asian influence, all enhanced by the fishers and farmers of the Pacific Northwest.”

The BoathouseThe Boathouse Waterfront Restaurant  - Vancouver's Best Seafood Restaurant since 1981. The Boathouse Waterfront Restaurant has been specializing in fresh seafood from the Westcoast of British Columbia and around the world since 1981. With a commitment to serving only wild & sustainable seafood, the Boathouse selects all Oceanwise fish and supports the Pacific Salmon Foundation in replenishing salmon stocks in the rivers & streams in BC.  The Boathouse is a favourite for locals and tourists for lunch, dinner and weekend brunch. The Boathouse has become known as one of the best places in Vancouver and on the Westcoast for waterfront dining... join us at any of our seven Boathouse locations. www.boathouserestaurants.ca