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Grilled Halibut with Mustard and Traditional Barrel Aged Balsamic Recipe

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Mustard And Balsamic Topping

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-1-1/4 pounds fresh or frozen halibut steaks, cut 1 inch thick
-2 tablespoons Sonoma Farm Balsamic Vinegar Aged  25 Year Old
-2 tablespoons coarse-grain mustard
-4 teaspoons Sonoma Farm Garlic Infused  Extra Virgin Olive Oil
-1/4 teaspoon salt
-1/4 teaspoon ground black pepper
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces. In a small bowl, whisk together aged 25 year old balsamic vinegar, mustard, garlic infused olive oil, salt, pepper. Set aside. Spread evenly over fish; rub in with your fingers.
2. Place fish on a greased rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning fish once. Divide fish four shallow bowls. Drizzle with vinegar mixture.