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Seared Halibut with a Sake & Kasu Marinade and Sake Risotto

Seared Halibut with a Sake & Kasu Marinade and Sake Risotto

  • Yield: 4 to 6 servings


  • 2 cups Wetlands Sake
  • 4 tablespoons Wetlands Kasu
  • 2 tablespoons miso
  • 1 tablespoon mirin
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 1/2 to 2 pounds of halibut fillet, cut into 4 equal size portions
  • Canola or grapeseed oil, as needed
  • Sake Risotto, for serving


  • Add the sake to a small saucepot and bring to a boil over high heat. Reduce the heat to medium so that the sake remains at a heavy simmer and cook for 8 minutes to concentrate the flavor.

    Add the kasu, mirin, soy, sugar, and miso to the sake and whisk to incorporate completely. Return to a simmer and cook until the kasu is completely tender and the marinade has reduced, about 10 minutes. 

    Transfer to a blender and process until perfectly smooth. Refrigerate until completely chilled. 

    Brush the halibut filets, with a thick layer of the marinade on all sides and wrap with plastic before marinating for 8-12 hours. 

    Wipe the excess marinade off the fish and season lightly with salt. 

    Sear in a pan over medium heat with just enough neutral oil to coat the bottom of the pan.

    Flip the fish and finish in the oven at 350°F for 6 minutes, or just until the fish flakes easily. Serve over a bed of Sake Risotto.

Recipe Details