Balsamic Glazed Halibut Food
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.
Provided by Southern Lady
Categories Halibut
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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
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
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
HALIBUT WITH BALSAMIC GLAZE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
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.
ROASTED HALIBUT WITH BALSAMIC-GARLIC GLAZE
Make and share this Roasted Halibut With Balsamic-Garlic Glaze recipe from Food.com.
Provided by ratherbeswimmin
Categories Halibut
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 312, Fat 12, SaturatedFat 1.7, Cholesterol 72.8, Sodium 123.2, Carbohydrate 0.5, Protein 47.4
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- Rinse halibut and pat dry. Brush lightly all over with oil and sprinkle with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over medium-high heat. Add fish and cook until browned on the bottom, about 4 minutes.
- Turn pieces over. Spoon vinegar mixture over browned sides. Lower heat and cook until fish is opaque but still moist-looking in the center (cut to test), 4 to 5 minutes longer. Transfer to plates.
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