Ingredients

• 4 6 ounce pieces halibut (or desired white fish)
• 3 tablespoons shiro (white) miso
• 1/4 cup mirin
• 2 tablespoons soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon fresh ginger, minced
• 2 cups farro
• 3 cups coconut milk
• 3 cups water
• 1/2 cup dried mango, diced
• 1 cup white wine
• 4 ounces unsalted butter
• 1 clove garlic, minced

Instructions

Preheat the Wolf Convection Oven to Broil Mode at 450°F (setting 2 or medium).

Cook the farro in a medium-sized sauce pot with coconut milk and water. Bring farro, coconut milk, and water up to a boil. Then reduce the heat to a slow simmer. Cover and cook for 30 minutes. After 15 minutes, add the diced mango and stir. Continue simmering with the pot covered for an additional 15 minutes.

While the farro is cooking, place the halibut in a baking dish and add 1 cup of white wine and 1 ounce of diced butter on top of each piece of fish. Sprinkle each fish with salt and pepper. The wine stops the bottom of the dish from drying up and burning while also adding flavor.

Place the halibut dish on rack position 4 of the Wolf Convection Oven and broil for about 8-10 minutes.

Make the miso glaze by combining miso, garlic, mirin, soy sauce, sesame oil, grated ginger, and rice vinegar in a small mixing bowl. Mix until it becomes a loose paste.

Pull the fish from the Wolf Convection Oven and add the miso glaze to cover the fish. Return to the Wolf Convection Oven on rack position 4 for an additional 3-4 minutes. Do not add the glaze in the beginning or it will burn.

Pull from the Wolf Convection Oven and serve on top of the mango farro garnished with green onions.