HALIBUT WITH BALSAMIC GLAZE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
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.
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.
MISO-GLAZED BROILED HALIBUT
This is also good with cod, or any mild white fish. Serve with lime wedges.
Provided by Allyson
Categories World Cuisine Recipes Asian
Time 22m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 7.8 g, Cholesterol 54.4 mg, Fat 6.1 g, Fiber 1.2 g, Protein 37.9 g, SaturatedFat 0.9 g, Sodium 732.7 mg, Sugar 3.4 g
ORANGE GLAZED HALIBUT
Another clipping from my Great Aunt's recipe collection. I am not sure if she tried this one or not, but it certainly sounds good to me. This one came from a cookbooklet put out by the small local newspaper, The Naperville Sun.
Provided by HeatherFeather
Categories Halibut
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Boil some water (you will need enough to cover the fish)- once it has boiled, add some salt to taste.
- Put halibut into a large skillet and cover with boiling salted water.
- Place lemon, onion, parsley, and tarragon on top, cover and simmer 8-10 minutes or until halibut is just beginning to flake when poked with a fork (don't overcook).
- Meanwhile, combine cornstarch, brown sugar, salt, Tabasco, and butter in a small pan for the sauce.
- Add orange juice and lemon juice and cook and stir until thickened and clear.
- Add orange sections and heat through, then serve over fish.
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