Ingredients
2 tsp butter for the pan
2 boneless, skinless halibut filets (about 7 oz each)
salt and cayenne to taste
2 large steamed cabbage leaves
1 Tbsp thinly sliced fresh ginger
1 Fresno pepper, thinly sliced
2 Tbsp sliced green onions
1 Tbsp soy sauce
¼ tsp sesame oil
fresh cilantro leaves to garnish
2 Tbsp miso butter (2 Tbsp butter mixed with 1 or 2 tsp of white miso, or to taste)
Directions
Preheat oven to 450°.
Remove the core from bottom of cabbage; no need to go deeper than 1-2 inches into the cabbage. Transfer to large stock pot, core side up, then add 1-2 inches of water. Cover pot and set over high heat to bring to a boil. Once steamed, remove large cabbage leaves, one at a time, with tongs and transfer them to a bowl. Allow to cool to room temperature before using.
Generously season halibut with salt and cayenne to taste. Lay cabbage leaves flat on work surface and lay 1 slice of fish on each leaf. Top halibut with ginger, pepper, and green onions then spoon over soy sauce and sesame oil.
Wrap by folding the thickest end of cabbage over the halibut, fold in the sides, then fold the remaining end (the thinnest) of the leaf over the top. Leave seasonings (seam side) facing up; do not be tempted to turn it over which would the seam side down. Slide kitchen twine under each cabbage roll, bring over the top and gently tie off at the center. Transfer to a lightly buttered baking dish.
Transfer to the center of a preheated oven and bake for about 15 minutes or until cabbage is lightly browned and halibut is cooked. Remove from oven and let rest for 5 minutes.
Remove string and transfer each to a shallow bowl for serving. Spoon over any accumulated pan juices. Peel back the cabbage, gently tuck down each side and serve. Can be garnished with a spoon of miso butter and cilantro leaves.
Note: To make miso butter, mix 4 parts butter with 1 part miso paste in a small bowl until thoroughly combined.