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A must-have utensil for cooking fish. (James M. Thresher for The Washington Post)

Here's a recipe that works equally well when made using a grill pan indoors or an outdoor grill. I've had fish that's balsamic-glazed or honey-glazed or mustard-glazed, but this recipe combines all three -- with garlic and lemon juice -- to great effect. No salt is needed.

The fish stays moist and easy to handle because it is cooked in 1-pound pieces instead of individual fillets. If you cook this on an outdoor grill, preheat to medium-high (400 degrees) and place the fillets over direct heat.

A slotted, flexible metal fish spatula with rounded edges is invaluable for handling large or small fillets. I recomend a LamsonSharp, which is pricier than other spatulas but long-lasting and worth the cost.

Any leftover fish would be great the next day, flaked over a green salad.
Serve with mashed skin-on fingerlings; the small potatoes take no more than 20 minutes to cook.

This is a short list for the grocery store; to view the full recipe, click on the title.

Balsamic-Glazed Fish Fillets
4 to 5 servings

Adapted from "All Fired Up! 250 Fresh and Flavorful Grilling Recipes," by Margaret Howard (Firefly, 2010).

2 medium cloves garlic

1/2 a lemon

1 tablespoon canola or olive oil

2 tablespoons grainy Dijon-style mustard

1 tablespoon honey

1/4 cup balsamic vinegar

Two 1-pound pieces skin-on salmon or halibut fillets, preferably center-cut and about 1 inch thick, pin bones removed

Questions?

-- Bonnie S. Benwick

By The Food Section  |  May 11, 2010; 2:00 PM ET
Categories:  Recipes , Shopping  | Tags: Dinner in Minutes, recipes, shopping  
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