Halibut Recipe With Honey Soy Glaze Food

WALNUT CRUSTED HALIBUT WITH HONEY SOY SAUCE

Steps:

• Pre-heat the oven to 375ºF.
• Chop the walnuts.
• Stir a pinch of salt and pepper into the flour and reserve in a shallow dish.
• Whish together the honey and soy sauce and reserve.
• Dip the halibut filets in the flour, coating thoroughly and shaking gently to remove any excess. Next dip them in the egg wash, draining off any excess, and immediately roll in the walnuts to coat. Reserve for 5 minutes to allow the coating to "set.".
• Heat the olive oil in a sauté pan large enough to hold the filets and add the fish. Cook on one side until golden brown, flip carefully and finish in the oven for 5 minutes, or until cooked through.
• Arrange on a plate and drizzle with the reserved sauce.

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.

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.

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!

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.