Balsamic-glazed fish fillets

By Joelene

Ingredients

• 2 medium cloves garlic
• 1/2 lemon
• 1 tablespoon canola or olive oil
• 2 tablespoons grainy Dijon-style mustard
• 1 tablespoon honey
• 1/4 cup balsamic vinegar
• Freshly ground black pepper
• Two 1-pound pieces skin-on salmon or halibut fillets, preferably center-cut and about 1 inch thick, pin bones removed

Preparation

Step 1

Mince the garlic to yield about 2 teaspoons. Squeeze the lemon half to yield 1 tablespoon of juice.

Combine the oil and garlic in a small saucepan over medium heat. Cook for 2 minutes, until the garlic has softened.

Add the mustard, honey, lemon juice, vinegar and pepper. Cook for about 3 minutes, stirring occasionally, to form a slightly thickened sauce. Transfer to a wide, shallow dish and cool for 5 minutes, then place the fillets skin side up in the dish; let them sit for about 10 minutes.

Meanwhile, use nonstick cooking oil spray to grease a ridged grill pan. Heat over medium-high heat.

Place the fillets skin side down in the pan; use the sauce in the dish to evenly coat the top of the fish, making sure plenty of the garlic is there. Discard any remaining sauce.

Cook the fish without turning for about 10 minutes or until it is opaque and fairly firm to the touch. (Use the tip of a thin, sharp knife to make a slit in the center of the fish to check doneness, if necessary.) The skin will be quite crisp and dark.

Use a fish spatula to transfer to the fillets to a cutting board, divide them into equal portions and transfer to individual plates. Serve immediately.