Glazed Fish Recipes

GLAZED FISH

Steps:

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into four serving-size pieces, if necessary. Set aside.
• Preheat broiler. Prepare desired glaze. Place fish on the greased unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through broiling time and brushing with glaze during the last 2 to 3 minutes of broiling time. While fish broils, prepare Spinach Saute. Serve fish with spinach. Makes 4 servings. Asian Glaze
• In a small bowl stir together bottled hoisin sauce, soy sauce, toasted sesame oil, grated fresh ginger, and garlic, minced. Maple-Balsamic GlazeMaple-Balsamic Glaze:
• In a small bowl whisk together maple syrup, balsamic vinegar, and Dijon-style mustard. Orange-Horseradish GlazeOrange-Horseradish Glaze:
• In a small bowl stir together orange marmalade, fresh lime juice, and horseradish. Spinach Sauté
• In a 4-quart Dutch oven cook and stir pine nuts or chopped walnuts in hot olive oil over medium heat until golden. Using a slotted spoon, remove nuts from pan; set aside. Increase heat to medium high. To the Dutch oven, add 1 pound fresh spinach leaves, trimmed; saute for 1 to 2 minutes or just until wilted. Remove from heat. Add nuts, a dash of Worcestershire sauce or soy sauce, and salt and ground black pepper to taste.

MISO HONEY GLAZED FISH

Steps:

• Heat the oven to 475 degrees F.
• Whisk together the miso and honey in a small bowl. Lay the fish fillets in a 6 by 10-inch glass baking dish and brush with the glaze. Put the dish in the oven on the middle rack and bake until the fish reaches an internal temperature of 135 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove from the oven and let rest in the dish for 5 minutes before serving.

CANADIAN - MAPLE SYRUP GLAZE FOR FISH & MEAT

Steps:

• Whisk ingredients together.
• Cover salmon, halibut or ham steaks with glaze, reserving some for serving.
• Refrigerate for 1-6 hours.
• Bake, fry or barbecue as usual. Brush remaining glaze on before serving.

MUSTARD GLAZED FISH

Steps:

• With the rack on top of the oven, preheat oven to broil.
• In a bowl, mix honey and the 2 mustard. Set aside.
• In a large non-stick skillet ovenproof, brown the fish steaks and the cut side of lemons in butter. Add salt and pepper. Remove from the heat.
• Baste the top of the fish steaks with the mustard mixture. Keep cooking until the broil 3 to 5 minutes, depending of the thickness of the fish. Serve with the grilled lemon, rice and vegetables.

MISO-GLAZED FISH FILLETS

Steps:

• Combine mirin, vinegar, miso, and sugar in a small saucepan. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat; transfer glaze to a small bowl and let cool completely.
• Heat broiler, with rack 6 inches from heat source. Coat a baking sheet lightly with oil. Arrange fish on sheet, and brush generously with miso glaze. Broil until fillets are browned on top and opaque throughout, 6 to 8 minutes. (If the top of the fish browns before it's cooked through, cover loosely with foil.) Serve warm.

CITRUS-GLAZED FISH

Steps:

• Bring juices, A.1. and sugar to boil in medium saucepan on medium-high heat; simmer on medium heat 10 min. or until sauce is reduced by half, stirring frequently. Remove half the sauce; reserve for later use.
• Season fish with pepper. Place on rack of broiler pan sprayed with cooking spray; brush with remaining sauce.
• Broil, 4 inches from heat, 8 min. or until fish flakes easily with fork, carefully turning fish after 4 min. and brushing with remaining sauce.
• Drizzle fish with reserved sauce before serving.

MISO-GLAZED FISH

Steps:

• Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
• Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
• Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
• Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

PINEAPPLE-GLAZED FISH

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small saucepan, combine cornstarch and ginger; stir in pineapple juice until blended. Add honey and soy sauce. bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in lemon juice. Pour half into a small serving bowl. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, uncovered, over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting occasionally with glaze. , Meanwhile, grill pineapple slices for 2-3 minutes on each side or until heated through, basting frequently with glaze. Serve fish with pineapple and reserved glaze.

EASY GLAZED SALMON

Steps:

• Line a 15x10x1-in. baking pan with foil; grease the foil. Set aside. In a small bowl, combine the brown sugar, pineapple juice and soy sauce. Place salmon skin side down on prepared pan. Spoon sauce mixture over fish., Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork, basting frequently with pan juices.

HONEY-ORANGE GLAZED COD

Steps:

• Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler. Coat a broiler pan with cooking spray and place fillets on top.
• Combine marmalade, honey, orange juice, Dijon mustard, sesame oil, soy sauce, and pepper in a small bowl. Mix well.
• Broil cod in the preheated oven for 4 to 5 minutes. Brush 1/2 of the honey-orange glaze on top and broil until fish flakes easily with a fork, 4 to 5 minutes more. Adjust timing depending on the thickness of the fillets.
• Brush the remaining glaze over the fillets. Garnish with parsley.