12835 Preston Road #302, Dallas Texas 75230
Mon-Fri 11:00am-6:00pm Sat 10:00am-5:00pm Closed on Sunday
Enjoy Flat-rate shipping in continental US
12835 Preston Road #302, Dallas Texas 75230
Mon-Fri 11:00am-6:00pm Sat 10:00am-5:00pm Closed on Sunday
Enjoy Flat-rate shipping in continental US
Ingredients:
| ½ cup | INFUSED Tangerine Dark Balsamic Vinegar |
| ½ cup | FUSED Blood Orange Olive Oil |
| 2 TBSP | Soy Sauce |
| 1 TBSP | Ginger, grated |
| 1 TBSP | Shallot, grated |
| ½ tsp | Salt |
| 1 tsp | Black Pepper |
| 1 tsp | Dijon Mustard |
| ½ cup | White Sesame Seeds |
| 4 6oz | Halibut Fillets |
| 2 med | Tangerines, peeled and sliced |
| 2 cups | Broccoli Slaw |
Directions:
Preheat oven to 425 degrees.
Mix marinade in a small bowl: INFUSED Tangerine Dark Balsamic Vinegar, FUSED Blood Orange Olive Oil, soy sauce, ginger, shallot, salt, pepper and Dijon mustard. Place halibut fillets in a plastic zip bag along with all the marinade for 15 minutes.
Layer broccoli slaw in the bottom of a baking pan. Place fillets on top and sprinkle with white sesame seeds. Place sliced tangerines around fillets and bake in 425 degree oven for 12-15 minutes until fish is opaque and flaky.
Serves 4.
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