September 8, 2012
Balsamic Glazed Halibut
For me, photography is the hardest part of food blogging. I always end up taking pictures when there is no more natural light available, but I'm learning--albeit v-e-r-y s-l-o-w-l-y. :) Anyways, when I was taking pictures of this dish, my dog kept trying to get in the picture. After all, who wouldn't want to see a golden retriever "retrieving" some good eats? ;-) Instead, I told him to go sit on the couch (yes, he's a *little* spoiled) so that I could take the picture. Well, he still ended up in the picture, so I had to go with this picture.
Balsamic glazed halibut is one of the first halibut dishes that I tried, and a few years later, it's still my favorite. I included this recipe in a family cookbook, and now it is time to share with all of you!
The Italian seaside village of Portofino is one of the most picturesque, beautiful places that I have visited. There is a fresh fish market where fishermen sell their daily catch. To me, this dish tastes like "flavors of the Italian sea coast," so it reminds me of my visit to Portofino. :-)
If possible, use very fresh fish for this dish. It makes a difference! The balsamic marinade will bubble and almost form a crust as the fish broils, but the fish stays juicy and flavorful. Adding a little extra sauce on top adds a little extra sweet tang! When you cook the sauce, skimming off the excess oil helps because then you have the great, thick balsamic syrup.
This dish is very easy to prepare, and it's perfect for nights when you're too tired to cook!
And, no, my dog did not end up getting any of this delectable dish! (Sorry, buddy.)
Balsamic Glazed Halibut
Yields 4 servings
1/2 cup balsamic vinegar
2 to 3 tbsp. honey, depending on your desired level of sweetness
3 tbsp. extra virgin olive oil
2 garlic cloves, minced
4 (6 oz.) halibut fillets
Whisk the balsamic vinegar, honey, extra virgin olive oil, and garlic cloves together in a bowl. Arrange halibuts in a a baking dish, and pour marinade over halibut. Cover the baking dish, and refrigerate for at least an hour (up to four hours).
When ready to cook, preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray. Remove the fish from marinade, and reserve the marinade. Arrange the fillets atop the baking sheet. Broil the fillets until they are cooked through and caramelized on top, about 11 minutes.
While the fish cooks, pour the marinade into a small saucepan. Bring the marinade to a boil and simmer until it thickens slightly and becomes syrup, about 15 minutes.
Once the fish is finished, transfer the fillets to plates. Spoon the sauce over the fillets and serve.
Source: Adapted from Giada Di Laurentiis' Everyday Italian