Snapper marinated in a mixture of honey, soy sauce, balsamic vinegar, garlic and fresh pepper then baked until flaky. Marinade also great on hoki or tarakihi.
I used snapper but any local fish will be fine. Try this recipe with hoki, gunard or tarakihi.
Thanks. Used apple cider vinegar instead of the balsamic due to the high lead content I do not want to give to my family. To avoid the thin slices of the fillets being overly flavored in soy, I stuck the thinner slices up on the sides of the bowl I used while the thicker sides were in the marinade. Later on I took the thinner sides off from the sides of the bowl and added it to the juice to soak for a few minutes. Thanks. - 17 Sep 2011 (Review from Allrecipes USA and Canada)
Very easy to make! Nice and quick bake time! Only problem I had was the filets, one side was thinner than the other. The thin portion sucked up plenty of marinade, but the thick portion only had a mild flavoring! Still great, wish I had more!! - 15 Sep 2011 (Review from Allrecipes USA and Canada)
We thought this was excellent, just the right amount of flavor. I doubled the marinade and used 6 tilapia fillets. I put the fish in the baking dish I was going to use to bake them in, poured the marinade on top and put them in the fridge, in about 30 minutes I rotated and marinated for another 30 minutes. Excellent with wild rice and brussel sprouts! - 21 Nov 2011 (Review from Allrecipes USA and Canada)