Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the vegetables by slicing 2 medium zucchinis thinly, trimming 1 bunch of asparagus, and halving 2 cups of cherry tomatoes.

2. 2

   In a large pot or steamer base, combine 0.5 cup dry white wine, 2 tablespoons of white miso paste, 4 minced garlic cloves, and a pinch of salt and a pinch of black pepper, stirring well until the miso is dissolved to create the aromatic broth.

3. 3

   Place a steamer basket over the pot, ensuring it does not touch the liquid, then arrange 4 halibut fillets (approximately 6 ounces each) within the basket.

4. 4

   Add the prepared 2 medium thinly sliced zucchinis, 1 bunch trimmed asparagus, and 2 cups halved cherry tomatoes around the fish in the steamer basket.

5. 5

   Cover the pot tightly and steam the fish and vegetables for 8 to 12 minutes, or until the halibut is flaky and cooked through and the vegetables are tender-crisp.

6. 6

   Carefully remove the steamer basket, then drizzle the steamed dish with 2 tablespoons extra virgin olive oil, the juice and zest of 1 large lemon, and sprinkle with 0.25 cup chopped fresh basil before serving immediately.