I always love finding new ways to prepare a light, white fish – be it tilapia (which is usually easiest to find fresh where I live), mahi, cod, or even sea bass. A nice light fish is the perfect meal when you’re looking for something fast and healthy. This teriyaki sauce is really easy to prepare and would be great over shrimp, scallops, and chicken. If you try this sauce with anything else, let me know how you like it! This recipe was adapted from the March 2010 Food and Wine magazine.
Ingredients:
3 Tbs. rice wine vinegar (red wine vinegar works too)
1/4 cup light brown sugar
1/4 cup + 2 Tbs soy sauce (low sodium)
1 1/2 tsp cornstarch dissolved in 1 Tbs. water
4 fillets white fish (I used tilapia)
Directions:
1) Whisk together all ingredients in sauce pan over medium heat until thickens – about 2-3 minutes
2) Preheat broiler and position rack on top (about 6 inches from broiler)
3) Place fish on foil lined baking sheet. Spoon teriyaki glaze over fish.
4) Broil for about 8 minutes (depending on thickness of fish) until no longer opaque in center. Baste fish with glaze about half way through.
How easy and light is that?! I like serving with spinach and brown rice – the rice is great to soak up the extra sauce.
My Apron and Heels 