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Balsamic-Glazed Halibut

Leigh Beisch
Yield Makes 2 servings

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 teaspoon firmly packed brown sugar
  • 1 teaspoon Dijon mustard
  • 2 pieces halibut (each about 1 in. thick and 5 to 6 oz.)
  • 1/2 teaspoon olive oil
  • Salt and pepper

Nutrition Information

  • calories 210
  • caloriesfromfat 21 %
  • protein 35 g
  • fat 5 g
  • satfat 0.7 g
  • carbohydrate 2.7 g
  • fiber 0.0 g
  • sodium 154 mg
  • cholesterol 54 mg

How to Make It

  1. In a bowl, mix vinegar, brown sugar, and mustard.

  2. Rinse halibut and pat dry. Brush lightly all over with oil and sprinkle with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over medium-high heat. Add fish and cook until browned on the bottom, about 4 minutes.

  3. Turn pieces over. Spoon vinegar mixture over browned sides. Lower heat and cook until fish is opaque but still moist-looking in the center (cut to test), 4 to 5 minutes longer. Transfer to plates.