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0.5 kg halibut
¼ cup coconut oil
⅓ cup minced white onion
1 teaspoon grated ginger
2 teaspoons minced garlic (approx. 2-3 cloves)
⅛ cup miso paste
⅛ cup braggs/wheat free organic tamari
⅛ cup raw honey (or more to taste)
2 tablespoons lemon juice
Salt and pepper if desired


Turn on oven to broil or barbecue to medium heat.

1. Heat coconut oil in a pan on medium heat, add onion and cook for about 5 minutes, or until translucent.
2. Add ginger, cook for another 2 minutes.
3. Add garlic and cook for 1 minute.
4. Reduce heat to medium then add miso, tamari and honey. Stir often as the mixture cooks down over the next few minutes. Add lemon juice to rehydrate when the sauce seems to need more liquid.
5. Turn heat off and pour sauce into blender for 1 minute, until a smoother consistency is reached.
6. Put half the miso sauce in a bowl and toss with the halibut.


In the oven
1. Chop the skin off fish and cut and into pieces about 2 inches wide.
2. Put tin foil onto a baking sheet and pour contents of the bowl onto sheet.
3. Broil until just flakey- keep a close eye on the fish so that you do not overcook. Check at five minutes.
4. Drizzle remaining sauce onto the fish or plate and serve.

If bbqing
1. Keep the skin on and cut into pieces about 3 inches wide
2. Make sure the bbq is heated and well oiled.
3. Put the fish on skin down and make sure to flip only once the piece has been slightly cooked through.
4. Drizzle remaining sauce onto the fish or plate and serve.

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