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Leigh Beisch Photo by: Leigh Beisch

Balsamic-Glazed Halibut

Sunset APRIL 2004

  • Yield: Makes 2 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 210
  • Calories from fat: 21%
  • Protein: 35g
  • Fat: 5g
  • Saturated fat: 0.7g
  • Carbohydrate: 2.7g
  • Fiber: 0.0g
  • Sodium: 154mg
  • Cholesterol: 54mg

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Balsamic-Glazed Halibut Recipe