Ingredients

• ⅓ cup Apple Cider Vinegar

• ⅓ cup White Balsamic Vinegar (or other mild vinegar)

• 2 Tbsp  Honey

• ¼ cup Sugar

• 2 Tbsp Misoyaki, divided

• 2 Tbsp canola oil 

• 2 lbs Black cod, halibut or Salmon, cut into 6 ounce servings

*Click on the spice(s) for more suggested uses

Directions:

For the glaze:

• In a small pot, combine vinegars, sugar, honey, and 1 Tbsp of Misoyaki

•  Whisk together over low heat to combine and dissolve sugar

• Continue to heat, whisking occasionally, until mixture comes to a rolling boil

• Immediately turn off and transfer to a bowl and whisk in the remaining 1 Tbsp of Misoyaki

• Let cool completely before using.

To cook the fish:

• Heat a heavy bottomed skillet over medium-high heat

• Pat the fish filets dry with a paper towel and season generously with salt and pepper

• Add the fish filets to the pan and sear for one to two minutes undisturbed

• Flip the fish filets and lower the heat to medium, continue to cook for an additional 2 to 3 minutes until just cooked through 

• Drizzle or brush the glaze onto pieces of fish after cooking

• Serve with sautéed vegetables