- 3 tbsp Glasses & Grapes White Balsamic
- 1 tsp firmly packed brown sugar
- 1 tsp Dijon Mustard
- 2 pieces cod, halibut, tilapia or haddock (about 1 inch thick, 5-6 oz each)
- 1/2 tsp Glasses & Grapes Extra Virgin Olive Oil
- Salt and pepper to taste
Mix Glasses & Grapes White Balsamic, brown sugar and mustard in a bowl.
Rinse fish and pat dry. Brush lightly with Glasses & Grapes Extra Virgin Olive Oil and sprinkle with salt and pepper.
Heat a 10-12 inch nonstick frying pan over medium high heat. Add fish and cook until browned on the bottom, about 4 minutes. Turn pieces over.
Spoon balsamic mixture over browned sides. Lower heat and cook until fish is opaque but still moist looking in the centre, 4-5 minutes.
Transfer to plates.