This delicious marinade perfectly compliments the flaky white halibut. Our light and zesty Yellow Label Balsamic Vinegar is perfectly paired with the flavours of the honey, mustard, garlic and lemon juice in this delicious dish.
If you're a fan of crispy skin, you can do this recipe with skin-on fillets too! Enrico
1 medium clove of garlic - minced
1 tbsp canola or olive oil
1 tsp lemon juice
1 tbsps wholegrain mustard
1 tbsp honey
2 tbsp Mazzetti Balsamic Vinegar of Modena
freshly ground black pepper
2 x 400g halibut fillets
Combine the oil and minced garlic in a small saucepan and cook for 2 minutes over a medium heat until the garlic has softened. Add the mustard, honey, lemon juice, Balsamic Vinegar of Modena and pepper. Cook for about 3 more minutes, stirring occasionally, to form a slightly thickened sauce.
Transfer to a wide, shallow dish and cool a little before placing the fillets in the dish to marinate for about 10 minutes.
Lightly oil a frying pan and place over medium-high heat before placing the fillets in the pan; use the sauce in the dish to evenly coat the top of the fish.
Cook the fish on one side for about 10 minutes, or until opaque and firm to the touch.
Serve immediately with your choice of salad or vegetables
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