Ingredients
1/4 cup butter
2 garlic cloves
2 TBSP honey or maple syrup (I used real maple syrup-yummy)
2 TBSP brown sugar
2 TBSP rice vinegar (I didn’t have any so used red wine vinegar)
2 TBSP Dijon mustard
2 TBSP soy sauce
PREPARATION
Melt the butter in a small sauce pan over low heat. Whisk in the ingredients.
Place the fish in the center of a rectangle of foil.
Pour the glaze over the fish and fold the packet around the fish.
Preheat the oven to 400°F. (This essentially allows the fish to marinate). If you’re in a big hurry, start the oven before you make the glaze and just pop it in.
Bake for 10 minutes + 10 minutes for each inch of thickness. So, a one inch thick fillet would bake for twenty minutes. 1.5″ would be 25 minutes.
The recipe makes enough glaze for a little over two pounds of fish.
It is easily halved or doubled.
This recipe could be done on the grill, but remember to not cook the fish over direct heat, unless you enjoy rubbery, dried out fish.
On the grill it can be done in a foil packet as described or you may skip it. If you choose to grill, place it skin side up, first.
Once the fish has cooked, it falls apart, the skin sort of holds it together, making transfer a little bit easier.
Next time I think I will try marinating in the mixture for an hour or so first and then cook the fish with it.
No recipe for the rice. Just cook whole grain rice in rice cooker (day old rice is best).
Chop carrot, celery, onion (sometimes I add red pepper if I have it) and saute lightly in extra virgin olive oil.
Sprinkle with seasoning salt, pepper (I change it up sometimes) and cook just to heat and veggies are still slightly crunchy.
Prepared, tried and tested by: Valerie Diedrich
