Step 1

In a saucepan, bring the balsamic vinegar, white wine and honey to a boil.

Step 2

Simmer until only 75 ml (1/3 cup) of liquid is left, about 5 minutes. Allow to cool.

Step 3

In a ridged skillet, grill the fillets in the olive oil. Season with salt and pepper.

Step 4

Place the fish on warm plates. Drizzle with the vinegar reduction, zigzagging over and around the fish.

Step 5

Serve with swiss chard or other green vegetable, and wild rice.