Monday, April 18, 2011

April 18, 2011: Halibut with Balsamic Reduction Recipe

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Here’s another Friday fish recipe that’s a lot healthier than the fried variety. I found this one online at and selected it because it was easy and sounded quite tasty. I did modify it slightly by adding butter to the sauce in order to make it richer. I also served my halibut with a tasty mango salsa. (I don’t know why but I can’t say “mango salsa” without thinking of that old Geico commercial with the cavemen eating in the fancy restaurant.)

Thoughts of cavemen aside, this is a tasty, fresh recipe perfect for spring.
Halibut with Balsamic Reduction served with cheesy rice and crispy asparagus bundles

Halibut with Balsamic Reduction

2 halibut steaks (about ¾ pound)
¼ cup balsamic vinegar
1 T. honey
1 ½ T. olive oil
1 clove garlic, minced

Mix together the sauce ingredients and place in a nonreactive bowl. Add the fish and marinate in the refrigerator about half an hour. Heat the oven to 400 degrees. Remove the halibut steaks from the marinade and place on a greased baking pan. Bake about 18 minutes, or until fish flakes with a fork.

While the halibut is baking, make the balsamic reduction. Take the remaining marinade and pour it into a small, heavy pan. Heat over low heat until it begins to gently boil. Boil, stirring occasionally, until sauce reduces by half. Just before serving, remove the sauce from heat and add a teaspoon of butter. Spoon sauce over cooked halibut.

Mango Salsa

1 mango, peeled and diced
1 green onion, finely diced
3 – 4 pickled jalapeno slices, diced
1 clove garlic, minced
1 t. dried cilantro (or 2 t. fresh cilantro, minced)
1 t. rice wine vinegar
Splash of sesame oil

Combine all ingredients. Let sit, at room temperature, for at least half an hour for flavors to meld.

Mango salsa is great served with any type of fish or pork. It’s also good in a salad.

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