The peach glaze adds a subtle sweetness to the halibut in this quick and easy dish.
Instructions
- In a bowl, mix the the Fuzzy Navel Peach Vinegar, brown sugar and Dijon mustard.
- Rinse the halibut and pat dry. Brush lightly with olive oil and sprinkle with salt and pepper.
- Place the halibut into an oven safe dish or pan and broil on high for 6-8 minutes, or until fish is almost fully cooked.
- Add the glaze and continue under the broiler for another 4-6 minutes until the fish is opaque but still moist.
- Transfer to plates and enjoy!
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