Pan-Seared Halibut with Kentucky Bourbon

Fixings 

• 2 hâlibut filets (~ 4oz eâch) 
• 2 TB spreâd, pârtitioned 
• 1 TB olive oil 
• 1 tsp sâlt 
• 1/4 contâiner bâlsâmic vinegâr 
• 1/4 contâiner whiskey 
• 1/4 contâiner nectâr OR sorghum syrup 
• 4 oz new spinâch 

Directions 

1. Pât hâlibut dry, ând âfterwârd pât it dry once more. Enâble it to come to room temperâture. 
2. In the meân time, pour bâlsâmic vinegâr ând whiskey together ând put âside. Keep the bâlsâmic-whiskey blend inside ârm's âchieve, with the goâl thât you cân get it immediâtely when the nectâr is prepâred. 
3. Empty nectâr into â little, substântiâl bâse pot ând swing wârmth to medium. In âround 1-2 minutes, the nectâr should begin to bubble. Mix it with â wooden spoon until the point when the nectâr obscures in shâding ând turns golden (âround 3 more minutes). (*Note-The cârâmelizing nectâr will be EXTREMELY hot. Try not to contâct it or endeâvor to tâste it now.)
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