I was at my local fish market the other day, drooling over the halibut. I asked for the thickest cut and hurried home to whip up some magic. If you follow me on Instagram, you know I’ve been on a Japanese food kick.

For this dish, I made a miso-glazed marinade to die for. The rich, umami flavor of miso (plus all its amazing health benefits like containing millions of gut-friendly bacteria that helps digestion), combined with the sweetness of honey, the tanginess of vinegar, and a kick of heat from the red pepper, plus the peppery-sweet deliciousness of ginger, make this marinade heavenly.

For a side, I needed to use up some portobello mushrooms and zucchini, so I concocted a dirty rice recipe steeped in pungent ponzu and garlic. I love the idea of “dirty rice.” It’s basically like deviriginizing nice plain rice with food additions that add fun flavors and rich colors. Mushrooms are the earthiest, moodiest food, and I bow down to them. They elevate so many meals with their meaty texture and succulent flavor. The addition of ponzu adds a salty, tangy treat to the dish.

Exploring life's many facets one glass of wine, pair of heels, and yoga class at a time.

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