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The Essential New York Times Cookbook: Classic Recipes for a New Century

Nina Simonds's Broiled Halibut with Miso Glaze

Page 413

| Course Type: Main Courses

(1 review)

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Recipe Review

6th November 2013

kaye16

Pretty so-so. I made a half recipe. My halibut did not have its skin, which I think only meant that it was tending to fall apart in moving from the broiler rack to the plate.

We thought this was OK but nothing I'd want to do again. But maybe my miso isn't the "mellow white" kind and wasn't the right flavor.

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