Ocean Perch Fillets with Lychee-Mustard Glaze
This elegant fish dish takes just minutes to fix. Leave the skin attached during broiling so
the fillets retain their shapes.
1/3 cup lychee juice
3 Tbsp. brown mustard
1 ½ tsp. brown sugar
1 lb. small ocean perch fillets
In a 1-quart saucepan, bring the juice, mustard and sugar to a boil over medium heat.
Boil for 1 minute, stirring occasionally.
Coat a broiler pan with nonstick spray. Place the fillets, skin side down, on the pan;
brush them with the mustard mixture. Broil 4 inches from the heat until the fish flakes
easily, 4 to 6 minutes.
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