Serves 4
Prep Time 15 minutes
Cook Time 15 minutes

1 package (12 oz.) prepared soba noodles (or noodle of choice)
4 Alaska Halibut fillets (4 to 6 oz. each), fresh, thawed or frozen
3 Tablespoons sesame oil, divided
2 cups roughly chopped bok choy
1-1/2 cups sugar snap peas
1 cup sliced mushrooms
1/2 cup chopped green onion
1/4 cup miso
1 cup water
1/4 cup teriyaki sauce


Prepare noodles according to package directions; set aside.

Rinse any ice glaze from frozen Alaska Halibut under cold running water; pat dry with a paper towel.  Heat a large nonstick skillet or wok over medium-high heat.  Brush both sides of halibut with 1-1/2 tablespoons of the sesame oil.  Place fish in heated skillet; cook, uncovered, about 3 to 4 minutes, until bottom side is browned.  Shake pan occasionally to keep fish from sticking.  Turn halibut over, reduce heat to medium, and cover pan tightly.  Cook 5 to 7 minutes for frozen halibut or 2 to 3 minutes for fresh/thawed fish, cooking just until fish is opaque throughout.  Transfer fillets to a plate; cover to keep warm.

Wipe out skillet/wok with a paper towel.  Add remaining sesame oil.  Heat to medium-high, then add and stir-fry the bok choy, snap peas, mushrooms and green onions.  Stir in noodles; turn off heat.  Cover and keep warm.

In a saucepan, blend the miso, water and teriyaki sauce.  Bring to a boil, then reduce heat to simmer and cook 1 minute.  Stir sauce into noodle-vegetable mixture.  To serve, divide and portion mixture into four bowls or plates.  Top each with a halibut portion. 

Recipe by Ryan and Sara Hall