Recipes
PEACH BALSAMIC GLAZED HALIBUT
Ingredients
- 3 Tbsp Lake George Olive Oil Co. Peach White Balsamic Vinegar
- 1 tsp firmly packed brown sugar
- 1 tsp Dijon mustard
- 2 pieces halibut, 1 inch thick, 5-6oz
- 1/2 tsp Lake George Olive Oil Co. Arbequina Extra Virgin Olive Oil
- Salt and pepper to taste
Instructions
- In a bowl, mix Lake George Olive Oil Co. Peach White Balsamic Vinegar, brown sugar, and mustard.
- Rinse Halibut and pat dry. Brush lightly with Lake George Olive Oil Co. Arbequina Extra Virgin Olive 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. 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), about 4 to 5 minutes. Transfer to plates and serve.
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