Peach Balsamic Glazed Fish

  • 3 Tbsp High Country Peach Balsamic
  • 1 tsp firmly packed brown sugar
  • 1 tsp Dijon mustard
  • 2 pieces cod, halibut, tilapia or haddock (about 1 inch thick, 5-6 oz each)
  • 1/2 tsp High Country Arbequina EVOO
  • salt and pepper to taste


Mix High Country Peach Balsamic, brown sugar and mustard in a bowl. Rinse fish and pat dry. Brush lightly with High Country Arbequina EVOO and sprinkle with salt and pepper. Heat a 10-12 inch nonstick frying pan over medium high heat. Add fish and cook until browned on the bottom, about 4 minutes. Turn pieces over. Spoon balsamic mixture over browned sides. Lower heat and cook until fish is opaque but still moist looking in the center, 4-5 minutes. Transfer to plates.

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