Halibut with Tomato Balsamic Glaze
Living so close to the ocean makes us very fortunate to have access to fresh fish throughout the year. A few weeks ago we made Mahi Mahi with Pineapple-Mango Salsa for dinner and my kids absolutely loved it. They’ve been raving about it ever since and asking for more fish…a mother’s dream, right?! So, this weekend we went back to the local fresh fish market to see what they had available.
We decided to go with halibut because we wanted to try something different and because it’s a mild flavored white fish. Plus, it’s got tons of health benefits. Besides being a good source of high quality protein, halibut has significant amounts of other nutrients like selenium, potassium, phosphorous, magnesium, vitamin B12, vitamin B6, niacin, and omega 3 fatty acids.
So, back to the kitchen we went. I was craving a balsamic sauce, but knew that it needed some sweetness to counteract the acidity for the kids so I combined balsamic vinegar, garlic and honey. My husband cooked the fish in our cast iron skillet and sprinkled it with salt and pepper beforehand. We also added fresh cherry tomatoes and garlic to the cast iron to give it some extra flavor and because I love pairing tomatoes with balsamic vinegar. It was so simple to make and really delicious. The kids really enjoyed their dinner, so I’m sharing the recipe with all of you.
Halibut with Balsamic Glaze
This recipe is gluten free, dairy free, soy free and nut free. It makes 3 adult servings, or 2 adult and 2 child servings.
- Three 4-ounce halibut filets
- 2 tablespoons olive oil
- 1/2 cup cherry tomatoes
- 3 garlic cloves, minced
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- Salt, to taste
- Pepper, to taste
- To make the balsamic glaze, combine 1 minced garlic clove, honey, and balsamic vinegar and add to a sauce pan.
- Bring the sauce to a boil and reduce to simmer until it thickens slightly, stirring regularly. Let it simmer while you cook the fish and it will be ready at the same time.
- Preheat a cast iron skillet with 2 tablespoons of olive oil on medium heat.
- Slice the cherry tomatoes in half and mince the other two garlic cloves.
- Sprinkle the halibut filets and tomatoes with salt and pepper.
- Add the filets, garlic and tomatoes to the skillet and cook for 4 minutes.
- Flip the fish and cook for another 3-4 minutes.
- While the fish cooks, turn the tomatoes a few times to make sure that they are cooking evenly.
- When the fish is done, transfer it to a serving platter, surround it with the tomatoes and drizzle the balsamic glaze on top.