Rosemary Smoked Halibut with Balsamic Vinaigrette

2 -3 sprigs fresh rosemary

1 1⁄2 lbs halibut fillets


1⁄4 cup olive oil

2 tablespoons balsamic vinegar

1⁄4 teaspoon black pepper, coarsely crushed

1⁄8 teaspoon salt

1⁄2 cup tomatoes, seeded and diced

1 teaspoon shallot, finely chopped


In a baking dish, place rosemary beside halibut; light rosemary with match (rosemary may not remain lit). Cover tightly with foil. Bake at 425 oven for 8 - 12 minute or until fish flakes easily when tested.

Balsamic Vinaigrette: Meanwhile, in a small bowl, whisk together oil, balsamic vinegar, pepper and salt. Stir in tomato and shallot.(can be done ahead of time).

Serve with halibut.


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