Maple-Mustard Glazed Halibut Recipe - Cooking Index
Maple-Mustard Glazed Halibut Recipe - Cooking Index
The largest of the flatfish, the halibut has an almost crab-like sweetness and a lean, firm texture that makes it suitable for almost any cooking method. Look for the freshest halibut in spring and summer.
Type: Fish| 2 lbs | 908g / 32oz | Halibut filet or steak - cut 2 oz medallions |
| 1/4 cup | 59ml | Dijon or Creole mustard |
| 1/3 cup | 109g / 3.8oz | Dark amber maple syrup |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Red pepper flake |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1 teaspoon | 5ml | Canola oil |
| 1 teaspoon | 5ml | Minced sage |
| 1 teaspoon | 5ml | Minced oregano |
Place glaze ingredients in a non-reactive bowl and whisk to combine. Heat a non-stick skillet over medium-high heat. Dip the halibut medallions in the glaze, turning to coat thoroughly.
Add oil to skillet, then fish. Turn every minute or so until all sides take on a golden tint, brushing on extra glaze if desired. The halibut is done when the edges just start to flake, about 4 minutes total.
Serve with sauteed spinach tossed with toasted sesame seeds.
This recipe yields 6 servings.
Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB
Average rating:
5.5 (2 votes)
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