ROAST HALIBUT WITH BALSAMIC GLAZE
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 1/2 teaspoons finely chopped garlic
Salt and freshly ground black pepper to taste
2 pounds halibut fillets or steaks (or other white firm-fleshed fish)
In a small bowl, whisk together the vinegar, oil, garlic and salt and pepper to taste. Taste and adjust the seasoning accordingly.
Place the fish in a large resealable bag or a shallow container and add the marinade. Turn to coat the fish. Close the bag or cover the container and refrigerate for at least 30 minutes and up to 2 hours.
WHEN READY TO COOK:
Preheat the oven to 425 degrees F.
Transfer the fish to a greased or foil-lined roasting pan and roast until the fish flakes easily and is opaque throughout, about 10 minutes per inch of thickness. Serve immediately.
Servings: 4
Source: Seriously Simple: Easy Recipes for Creative Cooks by Diane Rossen Worthington
3 tablespoons balsamic vinegar
3 tablespoons olive oil
1 1/2 teaspoons finely chopped garlic
Salt and freshly ground black pepper to taste
2 pounds halibut fillets or steaks (or other white firm-fleshed fish)
In a small bowl, whisk together the vinegar, oil, garlic and salt and pepper to taste. Taste and adjust the seasoning accordingly.
Place the fish in a large resealable bag or a shallow container and add the marinade. Turn to coat the fish. Close the bag or cover the container and refrigerate for at least 30 minutes and up to 2 hours.
WHEN READY TO COOK:
Preheat the oven to 425 degrees F.
Transfer the fish to a greased or foil-lined roasting pan and roast until the fish flakes easily and is opaque throughout, about 10 minutes per inch of thickness. Serve immediately.
Servings: 4
Source: Seriously Simple: Easy Recipes for Creative Cooks by Diane Rossen Worthington
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