BALSAMIC-GLAZED FISH FILLETS
Balsamic marinade produces a nice crust on the outside of the fish. Cook over medium to medium-high heat, as high heat causes too much charring. The fish is best if marinated for 3 to 4 hours. Black cod, striped bass, or salmon are suggested for best results.
- 4 (6-ounce) skinless fish fillets, 3/4 to 1 inch thick
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 medium cloves garlic, minced
- 2 teaspoons finely minced shallot
- 1 tablespoon finely chopped parsley
- 1 teaspoon finely chopped oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 lemon wedges
- 2 tablespoons finely chopped herbs such as chives, oregano, parsley, or basil
- Place the fish in a shallow dish. Combine the vinegar, extra-virgin olive oil, garlic, shallot, parsley, oregano, salt, and pepper. Pour over the fish, cover, and refrigerate for 2 to 4 hours, turning the fish at least once.
- Preheat an outdoor grill 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 to 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.