Fish fillets with Orange Ginger Balsamic Glaze

By mariannefeldman

Ingredients

• Serve with Couscous:
• 4 tablespoons orange juice concentrate (or reduce orange juice)
• 2 tablespoons ginger preserves
• 2 tablespoons balsamic vinegar
• 4 fish fillets
• citrus herb seasoning ( I used Kirkland herbed seafood rub)
• 1 orange slices
• Add to whole wheat couscous prepared with chicken broth:
• chopped orange segments, ginger preserves & sliced almonds

Preparation

Step 1

Combine oj, ginger preserves, & balsamic vinegar.
Simmer until preserves melt.

Line baking sheet with foil
Season each fillet with citrus herb seasoning

Broil fillets skin side down for 2 mins
Turn over, broil skin side up 2 mins
Turn over to skin side down, add glaze & slice of orange & broil for 1 min