Sweet and Spicy Rosemary Honey Glaze for Grilled Fish

1. 1

   Heat the honey until it is just hot and thin, either in a small pan on top of the stove or in the microwave.

2. 2

   Add the rosemary and lemon, stir to combine, heat briefly to heat the solids, then let sit off of heat for 10 to 30 minutes to allow the flavors to infuse into the honey.

3. 3

   Pour the honey while it is still thin (reheat slightly if necessary) through a relatively fine sieve and into a bowl to remove the solids.

4. 4

   Cool the honey to room temperature.

5. 5

   Place the fish fillets or steaks in a pan that will hold them in a single layer.

6. 6

   Season with salt sand pepper, then drizzle with half of the infused honey (save the rest for future use).

7. 7

   Let fish marinate, covered, in fridge for 60 to 90 minutes.

8. 8

   Rub the preheated grill grate with oil.

9. 9

   Grill fish, unglazed side down, about 3 minutes, rotating it occasionally to crosshatch caramelizaton marks, then turn and cook for 2 to 3 minutes longer, being careful not to let the glaze scorch or to overcook the fish.

10. 10

    Salmon should be medium-rare.

11. 11

    Serve hot or tepid with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.