4 (4-ounce) wild-caught yellowfin tuna or salmon fillets
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 cup orange juice
1 tablespoon packed brown sugar
1 tablespoon light soy sauce*
1 tablespoon chopped fresh ginger root
1/2 teaspoon minced garlic
1/2 teaspoon cornstarch
1/4 teaspoon crushed red pepper (or to taste)
*Be sure to check the label for gluten-free, if needed
- Sprinkle tuna or salmon fillets with salt and pepper and prepare as desired until thoroughly cooked. For this recipe, I baked them in the oven at 400 degrees F. for about 20 minutes.
- Meanwhile, combine the remaining ingredients (orange juice through crushed red pepper) in a small saucepan, stirring with a whisk. Heat over medium-high heat until boiling, stirring frequently. Continue to cook, stirring frequently, for another 2 minutes or until thickened. Strain glaze, if desired.
Yield: 4 fish fillets and ~1/3 cup glaze
Serving Size: 1 fish fillet with about 1 tablespoon glaze
Allergen Info: contains fish