2 Tablespoons balsamic vinegar
2 teaspoons firmly packed brown sugar
1 teaspoon Dijon-style mustard
12 ounces halibut, about 1 inch think
1 teaspoon olive oil
salt & pepper to taste
In a small bowl, mix vinegar, brown sugar and mustard.
Rinse halibut and pat dry with paper towels.
Brush lightly all over with olive oil and sprinkle with salt and pepper.
Heat a large non-stick skillet over medium-high heat.
Add fish and cook until browned on the bottom. (4 min.)
Carefully turn pieces over.
Spoon vinegar mixture over browned sides. Lower heat.
Cook 4 to 5 minutes longer--until fish is opaque, but still moist looking in the center.
This fish is wonderful with steamed, buttered green beans & fresh sliced ripe tomatoes.
Serves 2.
