Sesame-Crusted Fish with Sweet n' Hot Balsamic Glaze

RH Staff

Yield: 12 servings.

12 fish fillets, 8 oz. each
6 oz. sesame seeds, toasted
24 oz. balsamic vinegar
2 tsp. Tabasco® brand Habanero Sauce
1 Tbsp. orange juice
1 Tbsp. dark corn syrup
1 Tbsp. ketchup

For glaze: Reduce vinegar by ²⁄3, or until it's the consistency of syrup. Add Tabasco® brand Habanero Sauce, orange juice, corn syrup and ketchup. Mix well.

For sesame-crusted fish: Grill fish and baste with balsamic glaze. Remove from heat and place, skin-side up, into a pan of toasted sesame seeds. Serve with Sweet ‘n Hot Balsamic Glaze on the side.

MCILHENNY COMPANY TABASCO BRAND PEPPER SAUCE