Ginger Glazed Sea Bass

This turned out much better than I thought it would, the orignal idea comes from the yahoo recipe book, but they have way too much soy and not enough honey. This is my take on ginger glazing fish.

3 tablespoons honey
1 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
2 clove garlic, crushed or to taste
2 tablespoons olive oil

4 sea bass fillets
1 tablespoon vegetable oil

In a shallow glass dish, stir together the first six items. If you have the good gooey honey this can be a bit of work, but make sure you get it all blended. Season fish fillets with salt and pepper, and place them into the dish. Make sure to coat both sides of the fish. I also usually put several small cuts in both sides of the fish to help the marinade infuse into the fish. Cover, and refrigerate for 45 minutes to marinate.

Heat vegetable oil in a large non-stick skillet over medium-high heat. Remove fish from the marinade (keep the marinade). Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets, I usually put them on plate and put the plates in the oven at about 180 to keep warm (and warm the plates).

Pour marinade into the skillet, and heat over medium heat until the mixture reduces to a saucy consistently. Spoon over fish, and serve.