Halibut with Balsamic Glaze

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This was a fun and easy dish to make. The sauce was amazing and the fish came out perfect. I was looking for a diferent way to perpare this amazing fish and I found it. I'm going to recomend this recipe to family and friend.

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I was craving Halibut and was looking for a simple and quick recipe, this one was great. I loved the favor and will totally use it again. Next time I will use half as much olive oil and cook the fish for 8-10 instead of 12. I took it out early which was a total save, otherwise it would have been too long.

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Do not make this....EVER!!!

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I was looking for something different to do with halibut, and usually love Giada's recipes. If not in a bit of a hurry, I would have read these first. I did use good quality balsamic, and still agree with other reviewers. It is way too strong a flavor for the lovely fish. This one will definitely NOT be repeated in our house, either.

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You couldn't taste the nice fish because the balsamic vinager was way too overpowering

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I usually love Giada's recipes but this one did not live up to what I expect from them. I had very fresh, very thick pieces of halibut and broiled them for about 4 minutes less than the recipe calls for and they still came out very dry and overcooked. And the honey and garlic didn't seem to add any flavor to the sauce, it just tasted like strong balsamic vinegar to me. I even added some chopped green onions and that didn't help add any flavor. My husband agreed, we will not be making this again.

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Saw Giada make this recipe and wanted to make it.. but was def worried when I read the reviews, decided to make it any way and it came out great! I made with salmon, marinated for an hour, placed under broiler for 15 min. Put 1 tea of corn starch to thicken the glaze simmered for 15 min and came out delicious! Will def make again!

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Easy to make with common ingredients and a great flavor boost for the fish. I used orange ruoughy and it was wonderful!

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I have never given Giada's recipes less than 5 stars. However, this one was just not up to par. Halibut has such a wonderful mild flavor. This may be good on other meats. Not on this fish. I would not use this on halibut in the furute.

Ann
Washington Michigan

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I think the key is to start with quality balsamic vinegar. The vinegar I bought was Aceto Balsamico di Modena imported from Italy for $50. If you have cheap vinegar it will ruin your end result.