Pan-roasted Pacific halibut with spring onions and honey balsamic from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 132) by Melissa Clark

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Notes about this recipe

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    See recipe for variation.

  • westminstr on March 25, 2013

    This is what I did: Sauteed my onions with thyme branches and s&p (I used extra thyme) for three minutes covered, three minutes uncovered (I actually let them go a bit longer to make sure they were soft enough for my son to eat). Then stirred in 1T of balsamic vinegar, let it reduce briefly, and turned the onions into a bowl. The onions were quite sweet done this way and I think adding honey would have been overkill. Added more olive oil into the pan, browned the fish (which took just a few minutes as my fillets were very small), and added 1T of balsamic and 1T of red wine vinegar to the pan. Plated the fish, poured pan juices on top along with the onions. I thought this was a very nice dish and not too sweet at all. It was a good use for spring onions, quick and easy, and I would definitely make it again.

  • aeader on May 27, 2012

    We liked this, but next time I would broil or grill the fish. I used vidalia onions and they were a nice compliment to the fish. As another reviewer noted, the onions are not really caramelized, but we did find them tasty with the basalmic vinegar, and I have since made them to accompany other dishes.

  • sarahcooks on April 28, 2012

    This didn't hit the mark for me. I used haddock, my store never has halibut, and if they do I make a favorite recipe from 660 Curries using it. They both start with H, that's close enough, right? I also used vidalia onion. I love onions. I love caramelized onions. These are not what I'd consider caramelized. It takes way longer than 3 minutes to caramelize onions properly. So it cheats, using balsamic and honey to sweeten them up. I thought they were way too sweet and just overpowered the fish. The fish cooked in the pan with the leftover balsamic and onion bits was very good though. It was just enough to flavor it, without adding the splash of extra vinegar at the end.

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