How to use Balsamic Vinegar with Fish
Over medium heat in a small saucepan, combine 1/2 cup balsamic vinegar, 1/4 cup white wine, 2 tbsp honey, 1 tbsp Dijon mustard, 1 tsp of dried rosemary, and a minced garlic clove. Cook for about 10-15 minutes until it reduces by 1/3 in volume. Strain the mixture and set it aside. Cook the fish by baking it in the oven until the desired temperature is reached. Drizzle the balsamic vinegar sauce over the fish to serve.
Recommended: Lemongrass Mint White Balsamic Vinegar
Lemongrass Mint White Balsamic Vinegar
Our Thai Lemongrass-Mint White Balsamic Condimento is tart, crisp, clean and absolutely delicious.
The natural flavors of Thai lemongrass and mint weave together beautifully and make a dazzling base for marinades, dressings, with sparkling water and in cocktails.
Ingredients: Grape must, white wine vinegar, natural flavors, naturally occurring sulfites. 4% acidity