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Apr
03

Balsamic-Glazed Fish Fillets

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Hello All!  Welcome back to Food ~ Flavor ~ Fun.

A great place to find and share some great FREE recipes to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

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Ok, on to this week’s great new recipe.  Yesterday I added a selection of fine imported balsamic vinegars to the Gourmet Essentials Shop.  Each one aged in oak barrels for between 3 and 25 years.  Really great flavor!  And that’s what good food is all about.  So I thought I’d share a great glaze to be used with your favorite fish.  I suggest that you use a large fillet for this, 1-2 pounds, depending on how many servings you need.  Working with a very large fillet can be a challenge to hold it together.  A large flexible metal spatula with rounded edges can be a great help in this endeavor.  You’ll want to keep any leftover fish and crumble it over a green salad.

Balsamic-Glazed Fish Fillets

Ingredients:

  • 2 medium cloves of garlic
  • 1/2 of a lemon
  • 1 tablespoon canola or olive oil
  • 2 tablespoons grainy Dijon-style mustard
  • 1 tablespoon honey
  • 1/4 cup balsamic vinegar
  • finely ground black pepper
  • 2 (1-pound) pieces skin-on salmon oe halibut fillets, preferably center-cut and about 1 inch thick

Directions:

Mince the garlic to yield about 2 teaspoons.  Squeeze the lemon half to yield 1 tablespoon of juice.

In a small saucepan over medium heat, add the oil and minced garlic.  Cook for a couple of minutes until the garlic has softened.

Add the lemon juice, mustard, honey, vinegar and black pepper.  Cook for about 3 minutes, stirring occasionally, to form a slightly thickened sauce.  Transfer the sauce to a wide, shallow dish and cool for about 5 minutes.  Place the fillets skin side up in the dish; let them sit for about 15 minutes.

Meanwhile, heat a grill to medium-high, about 375°F.

Spray the grill with a non-stick spray.  Place the fillets skin side down on the grill.  Use the sauce from the pan to evenly coat the top of the fish, making sure that you all that fabulous garlic on the fish as well.

Cook the fish witout turning for about 10 minutes or until it is opaque and fairly firm to the touch.  The skin will be quite crispy and dark.

Use a fish spatula to transfer the fillets to a cutting board, dividing them into equal portions and transfer to individual plates.  Serve immediately.  Makes a good 5 servings.

Enjoy!

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Bye for now!

Categories : Main Courses

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