Here I go again, raving about the abundance of fresh seafood in the Pacific Northwest. We are now enjoying the arrival of Alaskan Halibut. This recipe is remarkably simple, easy and delicious. If you can’t get fresh halibut you can use other thick, FIRM white fish or frozen halibut that has thawed in the refrigerator.
I have been making this dish since 2004, 7 years before my son developed his food intolerances. Sometimes I find that we focus so much on what recipes need to be altered, that we almost forget about the amazing dishes that are naturally gluten//dairy//soy//egg-free. These are good reminders that Positive Kitchen is truly about focusing on what you can eat, not what you have to eliminate.
I picked the green beans from my neighbor’s garden and sliced up a fresh Washington grown peach. An ear of local corn would be a nice addition to this meal!
It’s hard to beat a meal of fresh produce with tasty, fresh fish.
Prep and cook time: 15 minutes
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon brown sugar
1 teaspoon olive oil
12 ounces halibut, at least 1 inch thick, this can be 2 pieces or 1 piece
Salt and pepper
In small bowl mix vinegar, brown sugar and mustard.
Rinse halibut and pat dry. Brush with oil, sprinkle with salt and pepper.
Heat nonstick frying pan over medium heat. Add fish and cook until just browning, about 4 minutes. Turn fish over and spoon vinegar mixture over fish. Lower heat, cover with lid and cook until done. The vinegar mixture will get bubbly and thicken slightly. Frequently spoon the vinegar mixture over the fish as it cooks. Fish should flake easily with fork.
Transfer to plates, spoon pan juices over fish. Dig in!
From Sunset Magazine, April 2004