Balsamic-Glazed Halibut

A flavorful brown sugar and balsamic glaze coats this light and flaky fish.

Prep Time 10

Cook Time 10

Servings

Calories 178kcal

Author Sara

In a bowl, mix together vinegar, brown sugar and mustard.
Rinse fish and pat dry with paper towels.
Lightly spray fish with cooking spray, then sprinkle with black pepper.
Heat a large non-stick skillet lightly coated with cooking spray over medium-high heat.
Add fish and cook until browned on the bottom, about 4 minutes.
Turn pieces over. Spoon vinegar mixture over browned sides.
Reduce heat and cook until fish is opaque but still moist in the center, about 4 to 5 minutes longer. Serve immediately.

Quality Balsamic Vinegar: Opt for a good-quality balsamic vinegar for the glaze. The flavor of the vinegar is key to the overall taste of the dish. Aged balsamic vinegar tends to have a richer, sweeter flavor compared to younger varieties, which can elevate the taste of the glaze.
Proper Fish Handling: When preparing the halibut, ensure it is fresh and properly rinsed. Pat the fish dry with paper towels to remove excess moisture before cooking. This step helps the fish achieve a nice sear and prevents it from steaming in the skillet, allowing for a flavorful crust to form.
Controlled Heat: When cooking the halibut, maintain a medium-high heat in the skillet to achieve a nice sear on the outside while ensuring the fish cooks evenly and remains moist on the inside. Avoid overcrowding the skillet, which can cause the fish to steam rather than sear. Adjust the heat as needed to prevent burning the glaze while the fish cooks.