Halibut With Balsamic Glaze Recipes

HALIBUT WITH BALSAMIC GLAZE

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.

ROASTED HALIBUT WITH BALSAMIC-GARLIC GLAZE

Steps:

• Preheat oven to 425°.
• Whisk all the marinade ingredients together in a small bowl; taste and adjust the seasonings.
• Place fish in a large heavy-duty zip-lock plastic bag and pour in the marinade.
• Turn the fish in the bag to coat it evenly.
• Seal bag and refrigerate at least 30 minutes or up to 2 hours.
• Put the fish in a roasting pan; roast for ~10 minutes per inch of thickness, or until the fish is flaky but still moist.
• Cut into serving pieces and serve immediately.

BALSAMIC-GLAZED HALIBUT

Steps:

• In a small bowl combine the vinegar, mustard and brown sugar.
• Place the fillets in a ziplock bag and pour vinegar mixture over.
• Turn to thoroughly coat the fillets and refrigerate for an hour.
• Remove the fillets from marinade and grill over medium coals for 6 to 7 minutes per side or until fish is opaque and flakes easily.