Balsamic Pinot Grigio Pear Fish Glaze

Balsamic Pinot Grigio Pear Fish Glaze

Ingredients:
6-5 oz. Tilapia fillets (or any flaky white fish of your choice)
4 cloves garlic, minced
1/4 cup Soiree Pinot Grigio Pear Wine Jelly (White Zinfandel would be great too!)
3 tbsp. balsamic vinegar
4 tsp. Dijon mustard
1 tbsp. chopped fresh oregano
salt and pepper to taste

Directions:
Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
Coat a small saucepan with nonstick cooking spray.  Over medium heat, cook and stir garlic until soft, about 3 minutes.  Mix in Wine Jelly, balsamic vinegar, mustard, salt and pepper.  Simmer, uncovered for about 3 minutes.
Arrange fish fillets on foil-lined baking sheet.  Brush fillets with Wine Jelly/balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until fish flakes easily with a fork.  Brush fillets with remaining glaze, and season with salt and pepper.  Use a spatula to transfer fillets to serving platter.