Recipe
- 1 ½ pound striped bass fillets, skinless, cut into serving-size pieces
- ½ cup honey
- 3 tablespoons balsamic vinegar
- 1 tablespoon vegetable oil
- ½ teaspoon pressed garlic
- ½ teaspoon salt
- ¼ teaspoon freshly ground white pepper
- ¼ teaspoon Tabasco sauce
In a small bowl, combine honey, balsamic vinegar, oil, garlic, salt, pepper and Tabasco. Reserve ¼ cup of the glaze.
Place fish in a greased baking dish. Brush with glaze. Bake at 425° F for 5 minutes. Brush with remaining glaze. Continue cooking until fish is done and flakes easily with a fork, about 5 more minutes. If desired, drizzle with the reserved glaze.
Contributed by Joyce Taylor MM2
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