Honey Glazed halibut with Brussel Sprout Slaw
Ingredients
- 4 Each 6 oz Halibut Fillets, Boneless, skinless
- 1/2 Cup Fine Diced Shallot
- 1 Cup Honey
- 1 Cup Lemon Juice
- 1/2 Cup White Wine, Preferably sweeter, like Reisling
- Salt and Pepper to taste
- oil for cooking, Canola or other neutral oil is best
- For Slaw
- 1 Lb Brussel Sprouts
- 1 Medium Carrot
- 1/4 Cup Shaved Red Onion
- 1/2 Cup Shaved Apple
- 1 Tbsp Lemon Juice
- 1/2 Cup Apple Cider
- 2 Tbsp Honey
- 1/2 tsp Ground Allspice
- 1/2 Cup Neutral Oil
- 1/2 tsp Dijon Mustard
- Salt and Pepper to taste
Instructions
- Make the Cole Slaw: Shave Sprouts, onion, carrots, and Apple (Use a mandolin if you have one). Whisk all the other ingredients to make a light vinaigrette. Toss the Vegetables in the dressing and set aside.
- Preheat oven to 400.
- Sprinkle the fish fillets with Salt and Pepper. Heat a coating of oil in a Saute Pan over medium high heat. Sear the Fish on one side until golden brown. Transfer to a sprayed baking sheet or "sizzle Platter". Set aside.
- In the Same Saute Pan, add a little more oil. Saute the Shallots until translucent. Then add the wine and lemon juice. Reduce this liquid by Half. Then Whisk in the honey and simmer until it thickens a bit to become a glaze.
- Spoon half of the honey glaze over the fish. Place the fish in the preheated oven and cook until done, about 10 minutes. It should be firm to the touch or you can check the temperature using a meat thermometer. You want it at 145 degrees.
- Plate the fish and spoon more of the glaze on top. Top with the slaw and serve with whatever sides you want.