3 tbsp balsamic vinegar
3 tbsp honey
2 1/2 tbsp low sodium soy sauce
2 tsp grated fresh ginger
4 cod or any white fish fillets
cooked rice, for serving
chopped fresh cilantro, for garnish
sesame seeds, for garnish
1. In a small mixing bowl, whisk together balsamic vinegar, honey, soy sauce and ginger until combined. In a resealable container, lay four sheets of aluminum foil and place each fillet inside. Brush or spoon the glaze over each fillet and wrap all sides of the foil to cover and seal closed. Cover with the lid and let it marinate in the fridge for at least 3 hours or overnight.
2. When you are ready to cook, place the foil packets into the slow cooker. Cook on high for 2 hours or until the fish flakes easily with a fork.
3. Serve hot with additional glaze alongside cooked rice and sprinkle with cilantro and sesame seeds if desired. Enjoy!
Note: For a crispy crust, place fillets under broiler for 2-3 minutes.