Orange Marmalade isn’t just for toast! In fact, next time you are at the grocery store, pick up a jar and you have an amazing base for many different sauces. Sweet and tangy, marmalade can be used for glazing ham, chicken, pork loin, and in this case, fish.
I used Mahi Mahi as It was a great price at my grocery store, but this would be great on salmon, tuna or cod. Simple to make, but so delicious and healthy. Make it a real “surf and surf” by making Pineapple BBQ Shrimp Kebobs. Serve fish and shrimp over rice and add some steamed vegetables for a meal you can feel good about serving to your family.
Recipe yields 4 4oz servings
4 4oz filets of firm fish, thawed if bought frozen (Mahi Mahi, Tuna, Steelhead, or Cod)
Ingredients for glaze:
1/2 cup Orange Marmalade
4 TBS Soy sauce
3 TBS Rice Wine Vinegar
1 TBS red pepper flakes (omit if serving to young children)
Prepare glaze by combining ingredients into a small sauce pan, whisk until well mixed. Bring to a gentle boil, stirring often so not to burn. When mixture thickens, remove from stove and prepare fish for broiling.
Preheat broiler. Cover sheet pan with foil and spray with cooking spray. Coat fish generously with Marmalade glaze and place in oven 6-8 inches from heat source. Broil 5-7 minutes (depending on thickness of fish) watch carefully so not to burn. Fish is done when it flakes easily. Do not overcook fish. Serve over rice with a steamed vegetable.