Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 3

Complete the meal with a side of roasted or steamed carrots.

Katie Workman
Recipe by Cooking Light June 2016

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Credit: Jennifer Causey Styling: Claire Spollen

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 fillet, 1/2 cup rice, and 2 1/4 teaspoons marinade)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Line a jelly-roll pan with aluminum foil; lightly coat foil with cooking spray.

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  • Combine honey and next 3 ingredients in a small saucepan over medium heat; simmer 2 minutes, stirring frequently. Cool marinade to room temperature.

  • Place fillets in an 8-inch square glass or ceramic baking dish. Pour cooled marinade over fillets, turning to thoroughly coat each. Let stand 10 minutes.

  • Transfer fillets to the prepared pan. Strain marinade through a sieve into a small saucepan; discard solids. Bring the marinade to a simmer over medium heat; cook 5 minutes. Reserve 2 tablespoons marinade in a small bowl and 3 tablespoons in a separate small bowl. Discard any remaining marinade.

  • Roast fillets at 400° for 5 minutes; remove pan from oven.

  • Preheat broiler to high.

  • Brush fillets with reserved 2 tablespoons marinade; broil 1 to 2 minutes or until fillets are done and glazed on top. Serve fillets over rice; drizzle with remaining 3 tablespoons marinade.

Nutrition Facts

408 calories; fat 10.4g; saturated fat 2.2g; mono fat 3.5g; poly fat 3.6g; protein 39g; carbohydrates 38g; fiber 2g; cholesterol 90mg; iron 1mg; sodium 299mg; calcium 30mg; sugars 15g; added sugar 15g.
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