Foodblogging: Sweetly Succulent Fish

I've had a hankering for fish all week but haven't had the time or inclination to go to the grocery store. Also our truck is currently being held hostage by the City of Minneapolis' fascist trailer parking ordinance. In order to have our boat (or any other kind of trailer) parked on the street it has to be attached to a vehicle. We haven't gotten a storage spot for the boat yet this year (it was living in my dad's airplane hangar over the winter) and we don't have room for it in the back driveway because my dead-ass car is back there. So long story long, we have to drag the boat with us if we want to use the truck.

Hopefully soon we will be able to fix the car and stash the boat somewhere because we're down to our bicycles, my moped, and public transportation right now. Not that any of those things are bad.

But anyhoo, back to food porn. The original recipe called for mahi mahi but Alaskan pollock is cheaper and more sustainable. And cheaper. Did I mention it was cheaper? I got a pound of frozen pollock for $2.99. I'm not big on frozen fish, but pollock, flounder, and halibut seem to make it through without too much of that nasty previously-frozen fishy flavor and rubber texture. And it's cheap.

Sweetly Succulent Fish

3 tablespoons brown sugar
4 tbsp water
3 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 teaspoons grated fresh ginger root
2 cloves garlic, crushed
1 teaspoon olive oil
24 oz raw fish, divided into four servings
salt and pepper to taste

In a shallow glass dish, stir together the sugar, water, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets lightly with salt and pepper, and place them into the dish. Cover, and refrigerate for 20 minutes to marinate.

Preheat broiler.

Remove fish from the dish, and reserve marinade. Place fish on a baking tray and broil 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

Pour reserved marinade into the skillet, and reduce until the mixture reduces to a glaze. Spoon glaze over fish, and serve immediately.

Adapted from http://recipes.sparkpeople.com/recipe-detail.asp?recipe=228001

Servings: 4
Calories: 240.3
Fat: 3.1g
Carbohydrates: 12.2g
Protein: 40.9g

Mmm... monochromatic dinner.