Halibut with Rosemary Maple Glaze

Servings: 2 | Serving size: 4 ounces fish

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

This recipe does not make very good leftovers.

Making more than 4 of this recipe requires using more than one skillet.

Serve with Wild Rice and Black Beans or Wild Rice or Roasted Yams with Rosemary or Plain Mashed Potatoes or Plain Mashed Potatoes - Low Sodium Version or Roasted Yams with Rosemary - Low Sodium Version or Wild Rice - Low Sodium Version

AND

Serve with Spiced Snap Peas or Roasted Beets or Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans with Red Onion

Preheat the oven to 325°F. Place the peeled white onions in a medium sauce pan, cover and place the pan in the oven.

While the onions are cooking combine the rosemary leaves, chicken stock, salt and maple syrup in a small sauce pan. Place the pan over medium heat and cook the sauce until it is reduced by half. This will take about 15 minutes.

Check the onions. After about 15 minutes they should be slightly soft. Remove the pan from the oven and turn the onions over. Cover the pan and return to the oven. Increase the heat to 375°F.

After another 20 minutes place a medium sized skillet in the oven and increase the heat to 400°F.

Season the fish with the pepper. Lightly spray the skillet with oil and place the halibut in the pan. Return the pan to the oven and cook for about 4 minutes.

Remove the fish and turn them over. Add the reduced rosemary maple glaze to the pan and return the pan to the oven. Cook for another 5 - 6 minutes.

Place an onion in the center of a plate and top it with the cooked halibut filet. Pour the glaze over the top and serve.