- 15 oz halibut fillets
- 12 sheets fillo dough
- Clarified butter as needed
- 3 tablespoons kome miso (red)
- Miso agro dolce
- 2 cups orange juice
- 1/3 cup port
- 3 tablespoons pomegranate syrup
- 8 oz demi glace
- 1 tablespoon red miso
- Makes 6 servings
1. Reduce orange juice and port to syrup consistency then add pomegranate syrup, demi glace and miso to the mixture. Strain and set aside.
2. Marinate the fish with miso and wrap with fillo dough. Brush the dough with clarified butter.
3. Bake the fish at 350°F until tender.
4. Drizzle the sauce over any seasonal vegetables.
RECIPE TIPS: The full body of the kome miso (red) and the crispy fillo complement the delicate flavor of the fish.
