1/2 Photos of Halibut With Balsamic Glaze
Southern Lady's Note:
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.
My Private Note
Units: US | Metric
- 1In a small bowl whisk the vinegar, honey, oil, and garlic.
- 2Arrange fish in an 8" sq baking dish and pour marinate over, coating completely.
- 3Cover and refrigerate at least 30 minutes and up to 4 hours.
- 4Preheat broiler.
- 5Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick oil.
- 6Remove fish, reserving the marinade, and arrange on baking sheet.
- 7Pour marinade into a small heavy saucepan and bring to a boil and then back to a simmer for about 15 mins., stirring often.
- 8While 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).
- 9In small pan, sauce will thicken similar to a steak sauce. Spoon off any excess oil if preferred.
- 10Transfer 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.
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Nutritional Facts for Halibut With Balsamic Glaze
Serving Size: 1 (224 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 330.2
- Calories from Fat 104
- Total Fat 11.5 g
- Saturated Fat 1.6 g
- Cholesterol 93.5 mg
- Sodium 140.8 mg
- Total Carbohydrate 14.5 g
- Dietary Fiber 0.0 g
- Sugars 13.4 g
- Protein 39.0 g