Maple Chili Glazed Halibut
The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
I’m all about quick family-friendly meals right now. With home life busier than ever, dinners that can be ready with minimal effort are all the rage. My Maple Chili Glazed Halibut fits this bill perfectly since it takes only a few minutes to prep and just 20 minutes in the oven. It’s a healthy recipe too, making it ideal for any night of the week!
The baked Halibut glaze uses lime juice, maple syrup, chili powder and a new addition to the Heinen’s product roster, Branch Thai Chili Grain Mustard, a perfectly-balanced sweet and smoky glaze that pairs well with my cheddar jalapeño sweet corn polenta, which I recommend serving the fish over for a complete meal.
I also like to throw some extra greens in there with my 5-minute lemon garlic sautéed kale. With all the leaves changing color outside, it’s nice to remember what those summer greens look like.
Maple Chili Glazed Halibut
Ingredients
For the Maple Chili Glazed Halibut
- 2 8 oz. Halibut fillets
- 1 Tbsp. Heinen’s organic maple syrup
- 1 Tbsp. Branch Thai Chili Grain Mustard
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- Pinch of salt
- Juice of 1 lime
Cheddar Jalapeño Sweet Corn Polenta
- 4 jalapenos, de-seeded and diced
- 2 ears of sweet corn, kernels shaved off the cob
- 4 cloves of fresh garlic, diced
- 1 Tbsp. of chili powder
- 24 oz. traditional Italian San Gennaro Polenta
- 1 cup Heinen’s shredded mild cheddar cheese
- 2 cup Heinen’s half and half
- 2 Tbsp. of butter
- Salt and pepper, to taste
For the Lemon Garlic Kale
- 1 big bunch of organic kale
- Juice of 1 lemon
- 2 Tbsp. of olive oil
- 1 Tbsp. of garlic powder
- Pinch of salt
Instructions
- Preheat oven to 400˚F and line a baking sheet with parchment paper. If you have a wire rack for your baking sheet I recommend using that as well so that your fish cooks evenly all the way through. This also helps keep the skin crispy if you like your fish with the skin on, but you can always ask Heinen’s fish monger to remove the skin for you.
- Arrange the halibut fillets on the baking sheet, skin-side-down and pat dry with a paper towel to remove excess water. Lightly season with salt and pepper.
- In a small mixing bowl, combine maple syrup, Branch mustard, chili powder, garlic powder, salt and juice of the lime and set it aside.
- Bake the halibut for 10 minutes. Remove it from the oven and coat the top and sides of each fillet with about half of the glaze. Place them back in the oven to bake for another 5 minutes. Remove them again and brush with the remaining glaze. Bake for another 5-7 minutes, depending on the thickness of the fillets, until the fish is cooked through.
- While the fish is cooking, start the cheddar jalapeño sweet corn polenta. In a medium-size saucepan, heat the butter and add the sweet corn kernels. Cook for about 5 minutes until the corn starts to caramelize. Add the diced garlic and jalapeno and cook for another 3 to 4 minutes until the jalapeno turns a dark green color.
- Pour the sweet corn jalapeno mixture into a separate serving bowl and add the polenta to the saucepan that was just used for the corn. The polenta will be very firm when removed from the package, so dice it into smaller chunks for faster cooking. Place the polenta in the saucepan, turn the heat to medium and cover with a lid. Steaming the polenta will help to soften it before your adding the half and half and cheddar cheese.
- Once the polenta has softened a bit, about 5 minutes, pour in the half and half and mix well until the polenta starts to look more like a creamy mash. Add the cheddar cheese, chili powder and salt, cover and cook for another 3 minutes until the cheese is melted. Add half of the corn mixture, turn off the heat and mix well.
- For the sautéed kale, start by adding 2 Tbsp. of olive oil to a large skillet.
- Mix the kale with the olive oil until it is fully coated. Cover with a lid and let it steam for 2 minutes. Add the lemon juice, salt and garlic powder and cook uncovered for another 2 to 3 minutes until the kale is bright green in color and softened.
- Serve halibut over a bed of the creamy jalapeno polenta topped with more of the sweet corn jalapeno and garlic mixture next to a side of the sautéed kale. Enjoy!
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
