Dinner Recipes

Halibut with Port and Fig Glaze

Halibut with Port and Fig Glaze



Halibut with Port and Fig Glaze

Serves: 4


1/2 cup Port wine
1/2 cup balsamic vinegar
1/4 cup low sodium chicken broth
1 tablespoon sugar
8 Mariani brand dried Calimyrna figs quartered
1 inch cinnamon stick
4 halibut filets about 3 ounce each 12 ounces total
salt and pepper
canola cooking spray


Preheat broiler. In a small heavy saucepan, bring port wine to a boil and cook for 1 minute. Add vinegar, chicken broth, sugar, half of the figs, and the cinnamon stick. Cook on high heat until reduced by half. Simmer over low heat for 4 minutes.

Remove cinnamon stick and transfer sauce to a blender. Use extreme caution. Remove the center portion from the blender lid and cover blender with the lid and a kitchen towel. Hold them down firmly as you pure the sauce.

Gently season halibut filets with salt and pepper. Spray broiler pan and both sides of fish with canola oil or olive oil spray. Broil for 3 minutes on each side.

While fish is cooking, add sauce back to saucepan along with the rest of the fig pieces. Return sauce to a boil. Brush a little of the sauce on the tops of the fish for the last minute of broiling. Put the fish on individual plates and top with the hot sauce.