|3/4||cup yellow or white miso paste|
|1||tablespoon rice vinegar|
|1||tablespoon raw cane sugar|
|Juice of 2 limes|
|6||pieces skinless boneless halibut (6 ounces each)|
|Salt and pepper, to taste|
2. In a bowl with a fork, stir together the miso, mirin, vinegar, sugar, and lime juice.
3. Sprinkle the fish with salt and pepper. Place the fish in a broiler pan and brush generously with the miso mixture.
4. Broil the fish about 8 inches from the element for 8 to 10 minutes, without turning, until the fish is opaque and the sauce is lightly browned. Bridget Samburg