Best 3 Halibut With Balsamic Glaze Recipes
Indulge in the exquisite flavors of pan-seared halibut elevated by a luscious balsamic glaze in this culinary masterpiece. Accompanied by three tantalizing recipes, this article offers a delightful journey for seafood enthusiasts and adventurous home cooks alike. Discover the art of searing halibut to perfection, creating a crispy exterior that yields to a tender, flaky interior. The balsamic glaze, a harmonious blend of tangy and sweet notes, adds a touch of sophistication to this delectable dish. Explore variations such as a tangy lemon-herb sauce, a vibrant salsa verde bursting with fresh herbs, and a creamy dill sauce that complements the halibut's delicate flavor profile. Each recipe promises a unique symphony of flavors, ensuring an unforgettable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
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
ROSEMARY SMOKED HALIBUT WITH BALSAMIC VINAIGRETTE
I am always looking for different recipes for fish, as I am trying to incorporate more and more into our daily diet. You actually set the rosemary briefly aflame which gives the fish a wonderful herb flavour and aroma. Part of the dish can be made up ahead of time
Provided by Abby Girl
Categories Halibut
Time 22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a baking dish, place rosemary beside halibut; light rosemary with match (rosemary may not remain lit). Cover tightly with foil. Bake at 425 oven for 8 - 12 minute or until fish flakes easily when tested.
- Balsamic Vinaigrette: Meanwhile, in a small bowl, whisk together oil, balsamic vinegar, pepper and salt. Stir in tomato and shallot.(can be done ahead of time).
- Serve with halibut.
Nutrition Facts : Calories 241.8, Fat 12.4, SaturatedFat 1.7, Cholesterol 46.5, Sodium 127.8, Carbohydrate 0.7, Fiber 0.2, Sugar 0.4, Protein 30.4
Tips:
- Choose fresh, high-quality halibut. Look for firm, opaque flesh with no discoloration. Ask your fishmonger to help you select the best fish.
- Season the halibut well. Use a generous amount of salt and pepper to enhance the natural flavor of the fish.
- Cook the halibut over medium heat. This will help to prevent the fish from drying out.
- Baste the halibut with the balsamic glaze frequently. This will help to keep the fish moist and flavorful.
- Serve the halibut immediately. Halibut is best enjoyed when it is hot off the grill.
Conclusion:
Halibut with balsamic glaze is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The balsamic glaze adds a sweet and tangy flavor to the halibut, and the fish cooks quickly and easily. This dish is sure to please everyone at the table.
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