Guinness Glazed Halibut Recipe 435

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HALIBUT WITH BALSAMIC GLAZE



Halibut with Balsamic Glaze image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

1/2 cup balsamic vinegar
2 to 3 tablespoons honey, depending how sweet you want it
3 tablespoons olive oil
2 garlic cloves, minced
4 (6-ounce) halibut fillets
Nonstick cooking spray

Steps:

  • Whisk the vinegar, honey, oil, and garlic in a bowl. Arrange halibuts in an 8-inch square baking dish. Pour marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours.
  • Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray. Remove fish from marinade, reserving marinade, and arrange the fillets atop the baking sheet. Pour the marinade into a heavy small saucepan. Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes.
  • Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes. Spoon off any excess oil from the sauce, if desired.
  • Transfer the fillets to plates. Spoon the sauce over and around the fillets, and serve.

HALIBUT WITH BALSAMIC GLAZE



Halibut With Balsamic Glaze image

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.

Provided by Southern Lady

Categories     Halibut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

  • In a small bowl whisk the vinegar, honey, oil, and garlic.
  • Arrange fish in an 8" sq baking dish and pour marinate over, coating completely.
  • Cover and refrigerate at least 30 minutes and up to 4 hours.
  • Preheat broiler.
  • Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick oil.
  • Remove fish, reserving the marinade, and arrange on baking sheet.
  • Pour marinade into a small heavy saucepan and bring to a boil and then back to a simmer for about 15 mins., stirring often.
  • 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).
  • In small pan, sauce will thicken similar to a steak sauce. Spoon off any excess oil if preferred.
  • 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.

HALIBUT WITH GINGER & GARLIC



Halibut With Ginger & Garlic image

Make and share this Halibut With Ginger & Garlic recipe from Food.com.

Provided by Bergy

Categories     Halibut

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs halibut fillets, four 1 inch thick fillets
1 small onion, minced
2 green onions, white part and 1 inch of the green
5 garlic cloves, minced
2 tablespoons fresh ginger, minced
1/4 teaspoon dried chili pepper flakes (or to taste more or less)
1/4 cup dry white wine
1/8 teaspoon sugar substitute or 1/8 teaspoon sugar
1/2 cup low-fat chicken broth or 1/2 cup vegetable broth

Steps:

  • Spray a non stick skilled with veggie oil and heat until very hot but not smoking.
  • Add the filets ond brown them skin side down for 2 minutes (if skinless only brown for a minute and you may want to turn the heat down) Add onion, green onions, garlic, ginger& pepper flakes, cook 1 minute.
  • Reduce heat and flip the fish add wine sugar& broth.
  • Cover pan and simmer for apprx 8 minutes or until the fish is done, it will flake if checked with a fork.
  • Serve with some of the onions.
  • and sauce over the fish.

GUINNESS-GLAZED HALIBUT RECIPE - (4.3/5)



Guinness-Glazed Halibut Recipe - (4.3/5) image

Provided by á-174535

Number Of Ingredients 9

2 (12-ounce) bottles Guinness Stout
1/3 cup honey
1 tablespoon fresh lemon juice
1/2 teaspoon hot sauce
salt to taste
4 (6-ounce) skinless halibut fillets
4 large carrots, cut into 2x1/2-inch sticks
extra-virgin olive oil, for brushing
freshly ground pepper to taste

Steps:

  • In a skillet, bring the stout and honey to a boil. Simmer over moderate heat, skimming, until reduced to 1/2 cup, 25 minutes. Pour into a heatproof bowl and stir in the lemon juice, hot sauce and 1/2 teaspoon of salt; let cool to room temperature. In a shallow baking dish, pour half of the stout glaze over the halibut fillets and turn to coat thoroughly. Cover and refrigerate overnight, turning a few times. Reserve the remaining stout glaze. Preheat the broiler. Bring a saucepan of water to a boil. Add the carrots and boil until just tender, about 4 minutes; drain. Pour the reserved stout glaze into the saucepan and boil over high heat until thickened and reduced to 1/3 cup, about 2 minutes. Add the carrots and simmer until glazed, about 1 minute. Remove the halibut from the marinade and arrange the fillets on a rimmed baking sheet. Brush the halibut with olive oil and season with pepper. Broil about 4-inches from the heat until richly browned and just cooked through, about 4 minutes. Transfer the halibut to plates and serve with the Guinness-glazed carrots.

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