Halibut With Peach Balsamic Glaze

Ingredients

3 tablespoons Peach Balsamic Vinegar
1 teaspoon firmly packed brown sugar
1 teaspoon Dijon mustard
2 pieces halibut (about 1 in. thick, 5 to 6 oz.)
1/2 teaspoon Arbequina Extra Virgin Olive Oil
salt and pepper to taste

Directions

In a bowl, mix Peach Balsamic, brown sugar, and mustard.

Rinse halibut and pat dry. Brush lightly with EVOO and sprinkle with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over medium-high heat. Add fish and cook until browned on the bottom, about 4 minutes.

Turn pieces over. Spoon vinegar mixture over browned sides. Lower heat and cook until fish is opaque, but still moist-looking in the center (cut to test), 4 to 5 minutes. Transfer to plates