"BALSAMIC-GLAZED FISH STEAK" (salmon version)

This Balsamic-Glazed Fish Steak recipe may be used for other kinds of fish fillets, such as halibut and tuna. The balsamic glaze works well for people who are kind of picky about their fish, in terms of fish flavor. The tangy sweet glaze locks in the flavors of the fish, and every bite of the fish just melts in your mouth!

[CHICHAY TIP: adjust the sweetness or the tangy taste depending on your preference. For more intense sweetness, add sugar or splenda aside from the honey.]

-CHICHAY

---------------------------------------------

WHAT YOU NEED:

• 2 pcs. 1-inch thick salmon fillets


• 4 cloves garlic, minced


• 1 tablespoon white wine


• 2 tablespoons honey


• 1/3 cup balsamic vinegar


• 4 teaspoons Dijon mustard


• salt and ground black pepper to taste


• 1 tablespoon chopped fresh oregano (optional)

PREP:

Preheat oven to 400 degrees F.

Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

HOW TO:

Coat a small saucepan with non-stick cooking spray.

Over medium heat, cook and stir garlic until soft, about 3 minutes.

Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper.

Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Make sure the fillets are skinless. If not, then carefully peel the skin with a paring knife.

Brush fillets with balsamic glaze, and sprinkle with oregano.

Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork.

Once cooked, brush fillets with remaining glaze, and season with salt and pepper.

Use a spatula to transfer fillets to serving platter.

Serve over buttered veggies or steamed white rice and salad on the side.