The fish itself can be baked or grilled in a foil boat in a single layer, for about 8 minutes for 1 inch thick fillets, instead of frying. The marinade glaze would be tasty for shrimp, chicken and pork too! Do not worry about reusing a marinade for glaze or sauce when it's being cooked at a slow boil because it will be quite safe! Serve over a bed of rice of your choice and enjoy.
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic, and olive oil. Season fish fillets with salt and pepper, and place them into the dish. Cover, and refrigerate for 20 minutes to marinate. (Do not over marinade)
Heat vegetable oil in a large skillet over medium high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the same skillet and heat over medium heat. Cook until the mixture reduces to a glaze consistency, about 5 minutes (Depending on your stove and skillet you may need to slightly reduce heat so as not to burn the sauce).
Place fish over rice on serving plates, spoon glaze over fish and rice, and serve.
By Deeli from Richland, WA
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An easy and healthy recipe. I cut down on the ginger, but will write the original recipe.
Quick and easy. A tasty, healthy meal with just a smidgen of effort and time :-)
Finely grind cod, or blend in a food processor until coarse fine, then mix with potatoes in a large bowl. Season well with salt, pepper and a pinch of nutmeg.
