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Peach Balsamic Glazed Halibut

Category: Main Dishes

Products Used: Peach White Balsamic Vinegar, Arbequina Extra Virgin Olive Oil

For a quick and healthy meal, a peach vinegar glaze gives nutrient-rich halibut a subtly sweet flavor.


  • 3 tablespoons OTO Peach Balsamic Vinegar
  • 1 teaspoon firmly packed brown sugar
  • 1 teaspoon Dijon mustard
  • 2 pieces halibut (about 1 in. thick, 5 to 6 oz.)
  • 1/2 teaspoon OTO Extra Virgin Olive Oil
  • salt and pepper to taste


In a bowl, mix Peach Balsamic, brown sugar, and mustard.

Rinse halibut and pat dry. Brush lightly with EVOO and sprinkle with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over medium-high heat. Add fish and cook until browned on the bottom, about 4 minutes.

Turn pieces over. Spoon vinegar mixture over browned sides. Lower heat and cook until fish is opaque, but still moist-looking in the center (cut to test), 4 to 5 minutes. Transfer to plates.