Prep Time: 25 minutes
Total Time: 40 minutes
INGREDIENTS
1 tsp grated ginger root, fresh
1 garlic clove
3 TBSP honey
3 TBSP reduced sodium soy sauce
3 TBSP balsamic vinegar
2 tsp extra virgin olive oil
24 ounces (4 6oz) fish, fillet, raw
1 TBSP oil
sesame seeds
DIRECTIONS:
1) Grate fresh ginger and crush garlic
2) In a shallow nonreactive dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil.
3) Season fish fillets with fillets with salt and pepper, if desired, and place them into the nonreactive dish. If the fillets have skin on them, place them skin side down.
4) Cover and refrigerate for 20 minutes to marinate.
5) Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish and reserve marinade. Sauté fish for 4-6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
6) Pour reserved marinade into the skillet and heat over medium heat until the mixture reduces to a glaze consistency. Spoon glaze over fish, sprinkle sesame seeds and serve immediately.
Serve with brown rice and vegetables of choice!
Nutrition Facts:
Calories: 260
Calories from Fat: 60
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 125mg
Sodium: 550mg
Total Carbs: 16g
Dietary Fiber: 0g
Sugars: 15g
Protein: 32g
Recipe courtesy of Team Beachbody Recipes
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