Berkshire Sweet Gold Glazed Fish
This is simple and delightful. Try it with tilapia, wild Pacific salmon or Steelhead trout. (This combination is also great for pan-fried, firm tofu!)
Coat fish with a combination of olive oil, Berkshire Sweet Gold, soy sauce, garlic and lemon to taste. Bake, grill or pan fry.
Maple Mustard wild Pacific Salmon or Steelhead Trout
Four salmon fillets, 2/3 cup melted butter, ½ tbsp. dried dill, ½ cup maple syrup, 1/4 cup Dijon style mustard. Blend ingredients over low heat until melted together. Grill or broil salmon, basting and turning until flaky and done. (Mass Maple Assoc)
Maple-Bourbon Glazed wild Pacific Salmon or Trout
For 4 fish fillets: Combine and stir 5 tsp fresh orange juice, 2 tbsp maple syrup, 2 tsp. bourbon, and 1/8 tsp. ground red pepper. Place fish on a broiler pan (we recommend trying cedar planks!). Brush syrup mixture over the fish. Broil 5-7 minutes until fish is done.
This is simple and delightful. Try it with tilapia, wild Pacific salmon or Steelhead trout. (This combination is also great for pan-fried, firm tofu!)
Coat fish with a combination of olive oil, Berkshire Sweet Gold, soy sauce, garlic and lemon to taste. Bake, grill or pan fry.
Maple Mustard wild Pacific Salmon or Steelhead Trout
Four salmon fillets, 2/3 cup melted butter, ½ tbsp. dried dill, ½ cup maple syrup, 1/4 cup Dijon style mustard. Blend ingredients over low heat until melted together. Grill or broil salmon, basting and turning until flaky and done. (Mass Maple Assoc)
Maple-Bourbon Glazed wild Pacific Salmon or Trout
For 4 fish fillets: Combine and stir 5 tsp fresh orange juice, 2 tbsp maple syrup, 2 tsp. bourbon, and 1/8 tsp. ground red pepper. Place fish on a broiler pan (we recommend trying cedar planks!). Brush syrup mixture over the fish. Broil 5-7 minutes until fish is done.