Honey Mustard Glazed Fish

This recipe uses a quick broiling method to create a caramelized honey mustard glaze while keeping the fish moist and tender. Follow these steps for perfectly glazed fish every time.

1. Step 1: Proper broiler setup ensures even cooking and easy cleanup.

   Preheat your oven's broiler to high and position the rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and lightly oil it or spray with non-stick cooking spray.

2. Step 2: Dry fish ensures better glazing and browning.

   Pat the fish fillets dry with paper towels. This step is crucial for the glaze to adhere properly and for better browning. Place the fillets on the prepared baking sheet, skin-side down if the fillets have skin.

3. Step 3: The combination of two mustards creates depth of flavor and texture.

   In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, lemon juice, minced garlic, olive oil, salt, and pepper until well combined.

4. Step 4: Applying the glaze in stages creates better flavor development.

   Brush about half of the honey mustard mixture evenly over the tops and sides of the fish fillets, reserving the remaining glaze for later.

5. Step 5: Watch carefully as broilers can burn food quickly.

   Broil the fish for about 5-6 minutes, until it begins to brown slightly on top. The exact time will depend on the thickness of your fillets.

6. Step 6: The second application of glaze creates a delicious caramelized finish.

   Remove the fish from the oven and brush with the remaining honey mustard glaze. Return to the broiler for another 2-3 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F.

7. Step 7: Resting fish briefly keeps it moist and tender.

   Remove from the oven and let the fish rest for 2 minutes. This allows the juices to redistribute throughout the fillets, ensuring moist fish.

8. Step 8: Fresh herbs and lemon brighten the rich flavors of the glaze.

   Sprinkle with chopped fresh parsley and serve immediately with lemon wedges on the side. The fish pairs well with steamed vegetables and rice or roasted potatoes.

For best results, choose fresh fish fillets of even thickness. If using frozen fish, thaw completely and pat very dry before cooking. The glaze can be made up to 3 days ahead and stored in the refrigerator.