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Savor succulent fish fillets marinated in a tantalizing mixture of fragrant Peach Balsamic Vinegar, citrus Lemon Olive Oil, aromatic ginger, and savory garlic. Each bite promises a burst of flavor that will delight your palate.
Peach Balsamic Glazed Fish Recipe
Ingredients:
- 3 Tbsp Redstone Peach Balsamic Vinegar
- 1 tsp firmly packed brown sugar
- 1/8 tsp grated fresh ginger
- 1/8 tsp fresh minced garlic
- 2 pieces cod, halibut, tilapia, or haddock about 1 inch thick
- 1/2 tsp Redstone Meyer Lemon Olive Oil
- salt and pepper to taste
- garnish with seared asparagus and cherry tomatoes
Instructions:
- Mix balsamic, brown sugar, ginger, and garlic in a bowl.
- Rinse fish with cold water and pat dry.
- Brush fish lightly with olive oil. Sprinkle with salt and pepper.
- Heat a 10 inch nonstick skillet over medium high heat. Add fish and cook until brown on bottom, about 4 minutes. Turn pieces.
- Spoon balsamic mixture over browned sides.
- Lower heat and cook until fish is opaque but still moist, about 4 - 5 minutes.
- Transfer to plate and drizzle with remaining sauce. Garnish
