Halibut With Balsamic Glaze

Total Time
25mins
Prep 10 mins
Cook 15 mins

So easy, great presentation and twist to fish. I've used other 3/4"-1" thick fish and recommend marinating the full 4 hours if possible. Recipe courtesy of Giada, Everyday Italian.

Ingredients Nutrition

  • 12 cup balsamic vinegar
  • 2 -3 tablespoons honey, sweetness your preference
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 12 lbs fish fillets, 4 pieces
  • nonstick cooking spray

Directions

  1. In a small bowl whisk the vinegar, honey, oil, and garlic.
  2. Arrange fish in an 8" sq baking dish and pour marinate over, coating completely.
  3. Cover and refrigerate at least 30 minutes and up to 4 hours.
  4. Preheat broiler.
  5. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick oil.
  6. Remove fish, reserving the marinade, and arrange on baking sheet.
  7. Pour marinade into a small heavy saucepan and bring to a boil and then back to a simmer for about 15 mins., stirring often.
  8. While sauce is simmering, broil the fish until they are just cooked through and carmelized on top, about 12 minutes (Watch last few minutes that you're not too close to the broiler and fish is burning).
  9. In small pan, sauce will thicken similar to a steak sauce. Spoon off any excess oil if preferred.
  10. Transfer fillets to plates, drizzle sauce lightly on top just for presentation to keep the eye appeal of the carmelization and then spoon more sauce around the fish. Serve.
Most Helpful

5 5

Excellent flavor. Time was right for a very thick filet. My sauce did not thicken up, but I didn't start it cooking until I put the fish in and it still had good flavor.

5 5

We loved this! An instant favorite. The balsamic glaze is delicious with the halibut. I broiled for 10-11 minutes instead of 12. Thanks!

5 5

Wonderful recipe. 12 minutes under the broiler ended up overcooking the fish a bit- so I think next time I will check it after 9-10 minutes. My husband is not a huge fish fan and he enjoyed this dish, so it is definitely a keeper!! Thanks for a great recipe.