Guinness Glazed Halibut Recipe 435 Food

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.

HALIBUT WITH BALSAMIC GLAZE

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

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.

GUINNESS-GLAZED HALIBUT RECIPE - (4.3/5)

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.

GUINNESS GLAZE

Steps:

• In a small pot caramelize onions with oil.
• Add spices and keep stirring with whisk
• add brown sugar then honey
• Then add stout.
• Bring to a boil.
• Reduce heat to medium and simmer until reduced by about half. Sauce will thicken quite a lot as it cools.
• Store in refrigerator.

NINA SIMONDS'S BROILED HALIBUT WITH MISO GLAZE

Steps:

• In small bowl, combine ginger, mirin and miso, and mix until smooth. Rub on flesh side of fish pieces. Marinate 30 minutes.
• Heat broiler. Brush broiling pan with oil. Lay fish in pan, skin side down, and broil for 7 to 9 minutes, until flesh flakes and glaze bubbles and browns. Serve with steamed sticky rice and sauteed greens.

GRILLED HALIBUT, MARINATED AND APPLE-HONEY GLAZED

Steps:

• Glaze: Heat oil in a medium saucepan over medium-high heat.
• Add the onions and cook until soft.
• Add the ginger and cook an additional minute.
• Raise the heat to high, add the apple cider, brown sugar and honey, and reduce to 1 cup.
• Let cool.
• Marinade: Combine the marinade in a medium shallow baking dish.
• (I use a Tupperware container made for a marinade where you can turn it over half-way through-- or you can use a large plastic freezer bag that you can turn over--).
• Add halibut fillets and turn to coat.
• Cover and refrigerate for 2 hours.
• To Cook: Preheat grill to medium-high.
• Remove halibut from marinade and season with salt.
• Grill, skin side down, for 3 to 4 minutes on each side or until preferred doneness.
• During the last 1 minute of grilling, brush the skin side with the glaze.
• Remove from the grill and glaze each fillet again.
• Enjoy!

MISO-GLAZED BROILED HALIBUT

Steps:

• Set oven rack about 4 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with cooking spray.
• Whisk miso, rice wine, and mirin together in a small bowl until smooth.
• Place halibut on the baking sheet and cover with 1/2 the miso mixture.
• Broil in the preheated oven until golden, 4 to 5 minutes. Turn and brush with remaining miso mixture. Sprinkle sesame seeds on top. Continue broiling until second side is golden, 3 to 4 minutes more.