Caputo’s Halibut with Mint and Balsamic Vinegar

4 halibut steaks, 1/2 inch thick, approx. 2 lbs.
1/4 cup extra virgin olive oil, preferable very strong.
1/4 cup balsamic vinegar
8 mint leaves, sliced thin
1 clove garlic, minced fine
salt and pepper to taste

Brush both sides of the fish with some of the olive oil and place on hot grill, barbecue or hot skillet. Cook 2 to 3 in on each side or until fish is done.

In another pan heat the remaining oil, the balsamic vinegar and the mint until just warm. Just before serving add the garlic to the sauce and spoon the sauce over the fish, serve at once.

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