• 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.