2 Ingredient Dinner! ((Get your grocery list ready!))

Are you working on your weekly meal plan? Writing a grocery list?? Dreaming of a simple & fast meal?? Is to too much to ask for it to be tasty too? You have come to the right blog! I have just the recipe for you, so get your pen and paper ready – you will need to add something to your grocery list ((if you already have it on hand, I am super impressed!!)).

Ponzu!! — It’s PONZU!! Have you used it before? Have you even heard of it? It is similar to soy sauce, maybe more similar to teriyaki. But is has a lovely citrus kick. It is my new favorite condiment. It comes in lemon and lime. For this recipe I used lime ((actually that is all there was on the shelf — I had no choice)). 

I first heard about this recipe a few years ago from Hoda – she was so excited! I think she cooked it for Kathy Lee & they both flipped out. If two grown women can go crazy over oven-roasted fish at 9 am…it has to be good! haha!!

I searched all over Pinterest trying to find an actual recipe for this fish, but never really found a link. After piecing several pin commentaries together, I settled on a cooking temp & time, and quantities of ingredients. I found no instructions, tips or steps. Here is what I found to be most important:

• Preseason your pan by placing a few drops of canola oil on a paper towel and wiping the paper towel over the bottom and sides of the pan ((you don’t need much – this will help keep the meal lean)).
• Preheat the pan WHILE the preheating oven ((in the oven)). This will give you a wonderful sear and instant crisp to the fish skin ((that is if your fish has skin)).
• Coat the entire fillet in canola oil, one or two drops should be enough to coat ((just use you hands to spread it around)).
• Once you have preheated the pan, place the fish on it, then pour the entire 10 oz bottle of Ponzu in the pan.
• Put it in the oven & spoon the Ponzu on top of each fillet twice during the cooking process ((cooking time should be about 15 minutes)).