This halibut brings the heat thanks to the hot honey. Pro tip: Make your own hot honey with Hy-Vee honey and red pepper flakes or sriracha.

Hot Honey and Miso-Glazed Halibut

Cover cedar plank in water; soak 2 hours or overnight. 

For marinade: Whisk together miso and hot water until combined. Whisk in 2 tablespoons hot honey, rice vinegar, ginger root, maple syrup, sesame oil, lemon zest and juice, and garlic. 

Reserve 2 tablespoons miso marinade for vegetables. Place fish fillets in large resealable plastic bag. Pour remaining miso marinade over fish; seal bag. Turn bag to evenly coat fish with miso mixture. Marinate in refrigerator 30 minutes. 

Combine chopped cucumber, edamame, and carrot ribbons in a small bowl. Toss with 2 tablespoons reserved marinade to coat; set aside. 

Preheat a charcoal or gas grill for direct cooking over medium heat (350 degrees). Place soaked plank on hot grill 5 minutes or until lightly smoking, turning halfway through. 

Remove fish from marinade; discard miso marinade in bag. Place fish fillets on cedar plank. Grill 10 to 12 minutes or until fish flakes easily with a fork (145 degrees). 

To serve, drizzle halibut with remaining 2 tablespoons hot honey. Top with cucumber mixture. Garnish with black sesame seeds, if desired. 