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The peach glaze adds a subtle sweetness to the halibut in this quick and easy dish.

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Peach Vinegar Glazed Halibut
The peach glaze adds a subtle sweetness to the halibut in this quick and easy dish.
Course Main Dish
Servings
People
Ingredients
  • 1 lb halibut filet
  • 3 tbsp Fuzzy Navel Peach Vinegar [BUY NOW]
  • 1/2 tsp Firehouse Blend Extra Virgin Olive Oil [BUY NOW]
  • 1 tsp brown sugar
  • 1 tsp Dijon Mustard
  • Salt & pepper to taste
Course Main Dish
Servings
People
Ingredients
  • 1 lb halibut filet
  • 3 tbsp Fuzzy Navel Peach Vinegar [BUY NOW]
  • 1/2 tsp Firehouse Blend Extra Virgin Olive Oil [BUY NOW]
  • 1 tsp brown sugar
  • 1 tsp Dijon Mustard
  • Salt & pepper to taste
Instructions
  1. In a bowl, mix the the Fuzzy Navel Peach Vinegar, brown sugar and Dijon mustard.
  2. Rinse the halibut and pat dry. Brush lightly with olive oil and sprinkle with salt and pepper.
  3. 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.
  4. Add the glaze and continue under the broiler for another 4-6 minutes until the fish is opaque but still moist.
  5. Transfer to plates and enjoy!
Recipe Notes

Click here for the salad shown in photo recipe.

  • Firehouse Blend

    $18.50
  • Fuzzy Navel Peach Vinegar

    $18.50

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