White Seabass with Ginger Soy Glaze

For Ross's birthday dinner I made cupcakes {above} and White Seabass. My girlfriend gave me this recipe and it is so amazingly yummy. I put it over brown rice* and made a little veggie stir fry with a similar sauce to the fish.

3 tbs honey {or brown sugar or agave}
3 tbs soy sauce
3 tbs rice vinegar
1 tbs fresh lemon {or orange juice}
2 tsp sesame oil
1 tsp grated fresh ginger
1 clove garlic, grated
4 fish fillets {I think that this would work with all sorts of fish... I just happened to have White Seabass... thanks Julie!}
Sea Salt and freshly ground black pepper
2 green onions, thinly sliced

Combine first 7 ingredients in a 11x7-inch baking dish. Add fish, turning to coat. Cover and marinate in the refrigerator for a minimum 20 minutes, up to overnight and flip halfway through.

Remove fish from dish and reserve marinade. Sprinkle fish evenly with salt and pepper. Heat a large nonstick skillet or saute pan over medium-high heat. Add canola oil and lay fish in pan, skin side down first. Cook 5 minutes on each side or until lightly browned and to desired degree of doneness.

While fish cooks, pour reserved marinade into a small saucepan. Bring to a boil and cook 7 minutes, or until marinade is thick enough to coat the back of a spoon. Brush fish with glaze and garnish with sliced green onion.

YUM!

*brown rice... I have been hearing a lot of people say that their brown rice is 'crunchy.' Here are a couple things that might help. Brown rice takes more water, I usually do 1-2.5. I usually put a good size pat of butter and I also prefer short grain brown rice. Costco actually sells organic short grain which is super yummy. Let me know if you have any more tips.