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Here's a glaze I used not too long ago...the recipe comes from the chef who presents at the fred Hall shows with Catalina Offshore Products.
1/4 cup jalepeno jelly
2 T white wine vinegar
1/2 t dijon mustard
1/4 t salt
Mix ingredients and simmer briefly in a saucepan. Brush on the fillets several times until you have the amount of glaze you want.
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