Instructions: For the Miso Glaze: Place the orange juice, sugar and lemon juice in a small saucepan and cook over medium-high heat until reduced to 1/4 cup. Stir in the miso; set aside.

For the Ponzu Sauce: Combine the soy sauce, lemon juice and garlic; set aside.

For Assembly: Heat the oven to 500 degrees. Coat a large baking pan or rimmed baking sheet with cooking spray. Season the fish with salt and pepper and place in the pan. Brush with the Miso Glaze. Bake until the fish begins to flake, about 6 to 8 minutes. It will continue to cook when removed from the oven, so do not overbake.

Meanwhile, steam the carrots and broccoli until tender, about 10 minutes for the carrots and 8 minutes for the broccoli. Place some rice in the center of each of 6 warmed plates and top with a piece of fish. Top the fish with a few green onions and a splash of the Ponzu Sauce. Arrange the vegetables as you wish.

This recipe yields 6 servings.

Comments: The original recipe called for Chilean sea bass, but because it is so overfished, halibut was substituted here.

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