Balsamic-glazed Fish Fillets

  • 4 (6 oz.) skinless fish fillets, ¾ to 1 inch thick
  • ¼ cup balsamic vinegar
  • 2 Tbsp. extra-virgin olive oil
  • 2 medium cloves garlic, minced
  • 2 tsp. finely minced shallot
  • 1 Tbsp. finely chopped parsley
  • 1 tsp. finely chopped oregano
  • ½ tsp. freshly ground black pepper
  • 4 lemon wedges
  • 2 Tbsp. finely chopped herbs such as chives, parsley or basil

Place the fish in a shallow dish.  Combine the vinegar, extra-virgin olive oil, garlic shallot, parsley, oregano, and pepper.  Pour over fish, cover and refrigerate for 2-4 hrs, turning fish at least once.

Preheat an outdoor or indoor grill pan brushed with olive oil over medium heat.  Place the fish on the grill and cook for 5 minutes.  Turn and continue cooking for 1 – 5 more minutes, until desired degree of doneness.  The time will vary depending on the type of fish and the thickness of the fillets.

Serve with a squeeze of fresh lemon juice and a sprinkle of fresh herbs.

 

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