Balsamic-Glazed Grilled Halibut with Mazzetti l'originale Yellow Label Balsamic Vinegar of Modena

Balsamic-Glazed Grilled Halibut

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.

Time: 30 mins Level: Easy Serves: 4
Pairs Perfectly With
Yellow Label Balsamic Vinegar of Modena
Mazzetti Originale Balsamic Vinegar of Modena Yellow Label Signature Series UK 250ml
Tips from a Master

If you're a fan of crispy skin, you can do this recipe with skin-on fillets too! Enrico

Shopping List

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

  • Step 1.

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.

  • Step 2.

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.

  • Step 3.

Cook the fish on one side for about 10 minutes, or until opaque and firm to the touch.

  • Step 4.

Serve immediately with your choice of salad or vegetables

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