Balsamic Glazed Halibut Recipes

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

Ingredients

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.

BALSAMIC-GLAZED HALIBUT

Balsamic-Glazed Halibut image

This recipe is from a low fat cooking site. The original recipe calls from Dijon mustard and broiling the fish. I used a coarse ground mustard and grilled the fillets outside.

Provided by PaulaG

Categories Halibut

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 (5 -6 ounce) center-cut halibut fillets
1/3 cup balsamic vinegar
2 tablespoons coarse grain mustard
1 tablespoon brown sugar

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.

Nutrition Facts : Calories 213, Fat 4.2, SaturatedFat 0.6, Cholesterol 58.6, Sodium 99.9, Carbohydrate 3.4, Sugar 3.3, Protein 38.1

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