Ingredients
- 1/2 cup balsamic vinegar
- 2 to 3 tablespoons honey, depending how sweet you want it
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 4 (6-ounce) halibut fillets
- Nonstick cooking spray
Directions
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.
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By LowAndSlow
Prince George, BC
on March 25, 2012
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After reading the reviews I tried this dish with a 25 year old sweet balsamic and skipped the honey.
Marinated for 30 minutes and broiled for 15 minutes on the centre rack. I think most people who said it was hard, broiled on the top rack. Too close for anything other than browning anyway.
While it was interesting and the fish remained moist, it was definitely too strong a flavour for something as delicate as halibut.
By peachesandcake
Chicago, IL
on February 19, 2012
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I love Giada, but this recipe is terrible. I was so embarrassed to have spent so much money on the halibut and serve a rock hard piece of fish at the table. The sauce is not bad, but marinating the fish in vinegar and sugar actually "cooks" the fish a little, so it really only needs to be broiled for a few minutes. I broiled mine for 7 minutes, 5 minutes less than the recipe called for, and it was still as hard as a rock and dry. Even if I had cooked it less, I don't know if it would have been an impressive dish. Sad :(.
By scdawkins
Madison, WI
on January 18, 2012
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Darn! I wasted a beautiful piece of halibut my parents brought back from Alaska! It was dry and the balsamic burned to a crisp. My reduction also ended up overcooked. Not sure I'll try this again...
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