Get a big bowl, throw in about 2 cups of brown sugar.
squeeeeeze about 2 big or three oranges in to the bowl (without seeds)
add about two or three splashes of RICE WINE VINEGAR. I’d bet a little scraped orange zest wouldn’t hurt, but i never tried it.
A little Olive oil.
stir it up.
Then brush it on the fish and either grill or pan fry. You could probably bake it, too. when frying be careful not to burn – you want it carmalized but not charred.
the stuff carmalizes like a candy glaze and it’s awesome.
I tried it on chicken and it was bangin on the grill. The longer you let the meat sit in this concoction in the fridge, the more tender it will be when you go to cook it because the rice wine vinegar and oranges have the acid that will tenderize and precook it a little.
COOOL. i’ll try that bourbon thing one of these days sounds good.
lou