This mild, flaky fish is perfect for a wonderfully light dish. It’s seared in white miso and a touch of real butter in our kitchen, ready to finish in your home. We blend, garlic, honey, sriracha, fresh ginger, with fresh pressed olive oil, a splash of soy sauce, and a touch of rice wine vinegar for a yummy sauce. Served with baby bok choy and jasmine rice with sesame seeds.

Pair with this week’s Japanese Salad with Carrot Ginger Dressing under the “Sides” menu!

Ready to Heat; Pescatarian; Can be Gluten-Free (no soy sub coconut aminos); Can be Dairy-Free/Alpha Gal Friendly (No butter sub-coconut oil.)

48 Oz. Baking Dish (two 6oz. filets)

Seafood is recommended to be enjoyed by 10/02/26.