Pan Seared Halibut with Miso Sauce

12 ounces halibut filet (or other white fish)
1/4 teaspoon ground black pepper
1/4 teaspoon granulated garlic
1 tablespoon sweet white miso, soft at room temperature
1 tablespoon butter (dairy or coconut), soft at room temperature
1 teaspoon coconut oil (for the pan),
1/3 cup sake (or vegetable or fish broth)
2 teaspoons chopped chives (optional garnish)

Cut fish into two equal portions and season with black pepper and granulated garlic. Mix together 1 tablespoon of miso and 1 tablespoon butter of choice into a smooth paste. 

Heat a non-stick pan over medium heat and add 1 teaspoon coconut butter. Place fish filet top side down into pan and sear until a golden crust forms. Turn fish over and spread half of the miso-butter paste on top of the filets. Splash in the sake or broth and quickly cover the pan with a lid. Fish will steam finish in a minute or two depending on the thickness as the miso butter melts on top. 

When fish is done, remove to a plate. Use other half of miso butter to whisk with pan juices into a sauce or toss with hot rice.