Servings: 2

4 tablespoons balsamic vinegar 4 tablespoons balsamic vinegar
1 teaspoon honey 1 teaspoon honey
2teaspoon Dijon mustard 2teaspoon Dijon mustard
12 ounces cod (halibut is also great) 12 ounces cod (halibut is also great)
½ teaspoon salt ½ teaspoon salt
½ teaspoon black pepper ½ teaspoon black pepper

Rinse your fish under cold water and gently pat dry with a paper towel. Cut into serving-size pieces if needed.
In a bowl, mix vinegar, honey, and mustard.
Lightly spray fish with cooking spray, then sprinkle with salt and black pepper. Do this on both sides of the fish.
Heat a large non-stick skillet or a well seasoned cast-iron skillet lightly coated with cooking spray over medium-high heat.
Add fish to skillet and cook until browned on the bottom, about 4 minutes. (I like to brown the nicer side of the fish first).
Turn fish pieces over. Spoon/drizzle the vinegar mixture over the browned side of the fish.
Reduce heat and continue cooking until fish is opaque but still moist in the center, about 4 to 5 minutes.  NOTE: Time will depend on the thickness of your fish.
Serve immediately.