Living near the ocean gives us the luxury of fresh fish year-round. A few weeks ago we made Mahi Mahi with Pineapple-Mango Salsa for dinner and my children loved it so much they’ve been asking for more fish ever since. This weekend we stopped by the local fish market again and decided to try halibut — a mild, flaky white fish that’s a nice change of pace.
Halibut is not only delicious but also nutritious. In addition to being a high-quality source of protein, it contains important nutrients such as selenium, potassium, phosphorus, magnesium, vitamin B12, vitamin B6, niacin, and omega-3 fatty acids. These nutrients support overall health and make halibut a great option for a balanced family meal.
Back in the kitchen I was craving a balsamic sauce to complement the fish, but I wanted it to be slightly sweet so the kids would enjoy it. I combined balsamic vinegar, garlic, and honey to create a quick glaze. My husband seared the halibut in a cast iron skillet with a little salt and pepper, and we added cherry tomatoes and extra garlic to the pan for flavor. Tomatoes and balsamic are a classic pairing, and the whole dish comes together in about 20 minutes. It’s simple to prepare and very satisfying — the kids ate every bite, so I’m sharing the recipe here.
Below you’ll find the full ingredient list, step-by-step instructions, and nutrition information. This recipe is naturally gluten free, dairy free, soy free, and nut free. It makes about three adult servings or two adult and two child servings, depending on portion sizes.
Halibut with Balsamic Glaze
Ingredients
- 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
Instructions
-
Make the balsamic glaze: combine 1 minced garlic clove with the honey and balsamic vinegar in a small saucepan.
-
Bring the mixture to a boil, then reduce to a simmer. Stir regularly and cook until it thickens slightly. Keep it warm while the fish cooks.
-
Heat a cast iron skillet over medium heat and add 2 tablespoons of olive oil.
-
Slice the cherry tomatoes in half and mince the remaining two garlic cloves.
-
Season the halibut filets and the tomatoes with salt and pepper.
-
Add the halibut filets to the hot skillet along with the minced garlic and tomatoes. Cook for about 4 minutes, undisturbed, to develop a light crust.
-
Carefully flip the filets and cook for another 3–4 minutes, until the fish flakes easily with a fork and is opaque through the center.
-
Turn the tomatoes a few times while the fish finishes so they cook evenly and soften slightly.
-
When the halibut is done, transfer the filets to a serving platter, surround them with the roasted tomatoes, and drizzle the balsamic glaze over the fish and tomatoes.
-
Serve immediately and enjoy!
Tips and variations: when buying halibut, look for firm, glossy flesh and a fresh, mild scent. If you prefer a less sweet glaze, reduce the honey slightly or cook the balsamic a bit longer to concentrate its flavor. For a different sweetener, try a small amount of pure maple syrup instead of honey. Serve this halibut with a simple green salad, steamed vegetables, or a light rice pilaf to complete the meal.