Halibut with Orange-Miso Sauce and Fennel Salad

• 1 1/2 cups fresh orange juice
• 1 1/2 teaspoons red miso
• 1 1/2 teaspoons fresh lime juice
• 1 1/2 teaspoons minced peeled fresh ginger
• 1 1/2 teaspoons minced shallot
• 1/2 teaspoon togarashi (Japanese spice blend; see Note)
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• Sea salt
• Freshly ground pepper
• 2 tablespoons softened unsalted butter, plus more for greasing
• Four 6-ounce skinless halibut fillets, about 3/4 inch thick
• 1 medium fennel bulbhalved lengthwise, cored and thinly shaved on a mandoline
• 12 cherry tomatoes, halved

1. Preheat the oven to 400.
2. In a medium saucepan, bring the orange juice to a boil.
3. Simmer over moderate heat, stirring, until reduced to 3/4 cup, 8 minutes.
4. Whisk in the miso, lime juice, ginger, shallot and togarashi.
5. Cook for 1 minute, then remove from the heat; gradually whisk in 1/4 cup of the olive oil.
6. Season the sauce with salt and pepper and keep warm over very low heat.
7. Butter a large ceramic baking dish.
8. Season the halibut fillets with salt and pepper and arrange them in the dish.
9. Gently rub the fish with the 2 tablespoons of softened butter.
10. Add 1/4 cup of water to the dish and bake for 8 to 10 minutes, until the fish is just cooked through.
11. Meanwhile, in a medium bowl, toss the fennel and tomatoes with the remaining 1 tablespoon of olive oil.
12. Season the salad with salt and pepper.
13. Transfer the fish to plates and mound the fennel salad alongside.
14. Drizzle the fish with the warm orange-miso sauce and serve.

orange juice, red miso, lime juice, ginger, shallot, togarashi, extravirgin olive oil, salt, freshly ground pepper, unsalted butter, bulbhalved lengthwise, cherry tomatoes

Taken from www.foodandwine.com/recipes/halibut-orange-miso-sauce-and-fennel-salad (may not work)