Broiled Fish with Sweet Chili Glaze


Broiled Fish with Thai Sweet Chili Glaze
Serves 2

1 T. sesame or canola oil
2 T. tamari
1/4 c. nuoe cham ga (Thai sweet chili sauce, such as Mae Ploy)
1 T. fresh grated ginger
2 t. lime juice
2 (4 – 7 oz.) firm fish fillets (I prefer salmon, but this also works with tuna and halibut)
2 T. sliced green onion (optional)
1 T. sesame seeds (optional)

1. Place shelf in top position in oven.  Turn broiler on high.
2. Lightly grease half sheet pan or baking dish lined with aluminum foil with sesame oil and set aside.  Pat fillets dry.
3. In small bowl, combine tamari, chile sauce, lime juice, and ginger. Pour 2/3 of glaze mixture into a pint or quart sized Ziploc bag and add fillets. Gently turn to coat. Let marinate for 10-15 minutes. (Do not marinate longer than 30 minutes.)
4. Remove fillets from bag and place on sheet pan.  (Don’t pour fillets and marinade into baking sheet; the excess marinade will burn under the broiler.)  Place fillets under broiler for 3-5 minutes; then gently flip and broil for 3-5 minutes more.  (Times are for salmon. Denser fillets, like tuna, will take more time than this.)
5. Remove fillets from oven, and pour remaining (uncooked) glaze over top. Garnish with green onions and sesame seeds, if desired.

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