Sweet Balsamic Glazed Halibut
Courtesy of Bluepoint Fish Club at The Town Center at Levis Commons
The glaze will cover 4 (8 oz) pieces of fish.
2 oz oven roasted tomato
1 oz artichoke hearts
1 tbs capers
1 tbs fresh basil
1 oz olive oil
1 oz dry white wine
1 oz balsamic glaze
Rub olive oil as well as salt and pepper to taste on fish.
Depending of the thickness of the fish, cook for about 2 min. per side(Medium-done will provide the best flavor).
Sauté the artichoke capers and oven-dried tomatoes in olive oil with the fresh basil, salt and pepper.
Pour the artichoke, capers and tomato mix over the fish and deglaze with the white wine.
Serve over a bed of mashed potatoes.