Halibut With Balsamic Glaze
"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."
photo by Wildflour
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4
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
directions
- 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.
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Reviews
-
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. -
We loved this! An instant favorite. The balsamic glaze is delicious with the halibut. I broiled for 10-11 minutes instead of 12. Thanks! -
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. -
First, let me say that there is nothing wrong with the recipe. It just does not, in my opinion, work with this type of fish. I finally scored some halibut at Costco and couldn't wait to cook it up. I chose this recipe because I usually like things with balsamic vinegar. The taste of the marinade is just too dark and sour for this delicate type of fish. Maybe it would work for salmon or chicken, or something else that is heavier. I broiled half of it and it tasted pretty bad, so I grilled the other half to see if grilling would impart a good flavor. It did not. I sure wish I picked a different type of recipe to try, one with butter, maybe some paprika and herbs. That's $31 I'll never see again. -
Delish!! We love balsamic vinegar so I knew this one would be a hit. Whildflour's photo sealed the deal. I marinated the fish for 4 hours, reduced the marinade and then grilled it on a charcoal grill, basting with the sauce. We had guests for dinner and everyone raved. I made a caprese salad along side and a 7 grain pilaf - it was a super menu and one that I will make for family and entertaining. People will think you slaved....
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RECIPE SUBMITTED BY
Southern Lady
East Texas, 0
<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat & potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
