Serve with spinach saute.
1 pound fresh or frozen skinless fish steaks or fillets
3 tablespoons maple syrup
1 tablespoon balsamic vinegar
1 to 2 teaspoons Dijon-style mustard
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into four serving size pieces. Set aside.
In a small bowl whisk together maple syrup, balsamic vinegar and mustard to make glaze.
Preheat broiler. Place fish on the greased unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through broiling time and brushing with glaze during the last 2 to 3 minutes of broiling time. Makes 4 servings.
To make spinach saute: In a 4-quart Dutch oven cook and stir 3 tablespoons pine nuts or chopped walnuts in 2 tablespoons hot olive oil over medium heat until golden. Using a slotted spoon, remove nuts from pan; set aside. Increase heat to medium high. To the Dutch oven, add 1 pound fresh spinach leaves, trimmed; saute for 1 to 2 minutes or just until wilted. Remove from heat. Add nuts, a dash of Worcestershire sauce or soy sauce, and salt and ground black pepper to taste.
From Better Homes and Gardens Any One Can Cook
