Barramundi with Balsamic Orange Ginger Glaze

Recipe and photo courtesy of Helen Rennie & www.beyondsalmon.com

 

4 barramundi fillets without skin
2 Tbsp honey
1 tsp balsamic vinegar
2 tsp soy sauce
1 Tbsp orange juice
1 Tbsp orange zest
1 inch of ginger, peeled and minced
2 tsp oil
Salt and pepper

1. Preheat the broiler and wrap a broiler pan with foil.


2. Season barramundi generously with salt and pepper on all sides.


3. Combine honey, balsamic vinegar, soy sauce, orange juice, orange zest, ginger, and oil. Mix well and coat sable with this mixture. Fillets should be only lightly coated, as too much of the glaze can burn under the broiler.


4. Broil fillets 4 inches away from the flame just until browned, 3-5 minutes. Pour the rest of the glaze on top of fillets and finish in the 425F oven until done. The total cooking time (broiling plus baking) should be about 8 minutes per inch of thickness. To test for doneness, separate the flakes in the thickest part and look inside. Fillets are done when a trace of translucency remains in the center.