Sablefish in grape glaze

Ingredients:

• 1/3 cup soy sauce
• 1/4 cup grape jelly
• 1 tbsp balsamic vinegar
• 4 skinless sablefish fillets, weighing 170g each.
• 3 green onions, finely chopped
• 1 tbsp finely grated orange zest
• Boiled white rice, for serving

Preparation:

1. Combine the soy sauce, grape jelly, and vinegar in a small saucepan and heat over low heat, stirring, until the jelly melts, about 1 minute. Let the glaze cool, then place it in a zip-lock plastic bag along with the fish. Marinate in the refrigerator for about 1 hour.
2. Preheat oven to grill mode. Line a baking sheet with foil.
3. Remove the fish from the marinade and pour the marinade into a small saucepan. Transfer the fish to the prepared baking sheet. Bring the marinade glaze to a boil and turn off the heat. Pour 2 tablespoons of the glaze into a separate bowl and brush the fish with it. Reserve the remaining glaze for serving. Grill the fillets in the oven, 12 cm from the heating element, brushing with the glaze halfway through the cooking time, until cooked through, 5-7 minutes, depending on the thickness of the fillet. The fish should be just firm to the touch.
4. Mix green onions with orange zest and sprinkle over the fish. Serve with rice and the glaze as a dipping sauce.