White Fish with Orange Balsamic Glaze

All I ever want to eat these days is fish. Or rather, the only meat-like substance that I've really really been craving is fish. And I'm not even pregnant- I can only imagine what kinds of cravings I'll have when I have a real excuse. I do, however, grow sick of eating salmon all the time. You can only eat salted-lemon-grilled-salmon so often before it starts to get boring (shocking I know). So let's mix it up a little with some orange rather than lemon, and a white fish, rather than pink.

This fish can be grilled or broiled. Being partial to the broiler (and the lack of mess it leaves behind), we chose to broil. But you may want to get in some grilling while the weather still allows!

White Fish with Orange Balsamic Glaze
Recipe adapted from SELF July 2007
Picture by Caroline

1/4 cup orange juice concentrate
1/4 cup balsamic vinegar
1 tablespoon extra-virgin olive oil
2 cloves garlic, finely chopped
2 tablespoons orange zest
1 tablespoon brown sugar
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 white fish fillets (such as red snapper, orange roughy or tilapia) about 6 oz each

1. Place first 9 ingredients in a large sealable plastic bag. Shake well.
   
2. Add fish and refrigerate 30 minutes to 1 hour. If grilling, remove steaks from marinade and pat dry with a paper towel. If broiling, simply remove, but don't pat dry.
   
3. If grilling, coat grill with cooking spray and heat on high. Grill steaks, turning once halfway through, until no longer translucent in the center, about 4 minutes per side. If broiling, place fish on foil-lined and greased baking dish (if you don't line the dish with foil, you will ruin your pan, I promise). Heat broiler to Hi and broil about 4 minutes per side.

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