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A flavorful balsamic glaze coats this light and flaky fish.  Also, experiment with flavored vinegar.  

Update:  10/08/19 - Lemongrass Mint White Balsamic Vinegar from dash Thyme.

Servings: 2

Servings: 2
Ingredients
  • 4 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 2teaspoon Dijon mustard
  • 12 ounces cod (halibut is also great)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
Steps
  1. Rinse your fish under cold water and gently pat dry with a paper towel. Cut into serving-size pieces if needed.
  2. In a bowl, mix vinegar, honey, and mustard.
  3. Lightly spray fish with cooking spray, then sprinkle with salt and black pepper. Do this on both sides of the fish.
  4. Heat a large non-stick skillet or a well seasoned cast-iron skillet lightly coated with cooking spray over medium-high heat.
  5. 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).
  6. Turn fish pieces over. Spoon/drizzle the vinegar mixture over the browned side of the fish.
  7. 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.
  8. Serve immediately.
 

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