Thunder Bay's casual dining restaurant combines wood with stone and lodge style trapping to give you a true northern dining experience. Take a bite out of the Great Outdoors and grab a bite to eat at Thunder Bay Grille.

For the fish:

2 boneless skinless Sea Bass fillets (or other white fish)
Olive Oil, as needed
1 fresh Lemon, cut in half
Salt & Pepper, as needed
1/2 cup Salt Free Seasoning (such as Mrs. Dash)
1/2  cup fresh chopped herbs (parsley, basil etc)
Fresh chopped herbs for garnish

For the glaze:

2 cups red wine
2 cups Balsamic Vinegar
½ cup sugar

Combine the wine, vinegar and sugar in a saucepan, whisk together well, bring to a simmer and reduce heat to medium low. Cook, stirring until reduced by half, and glaze is thick and syrupy.

Lay the fish fillets out on a plate. Brush with olive oil, and squeeze fresh lemon over the fillets. Be sure both sides are moistened. Season both sides of fillets with Salt and Pepper.
In a shallow bowl, combine the fresh chopped herbs and the Salt Free Seasoning. Press the fillets down into the herb mixture, both the top and bottom, set aside.

Heat a heavy bottomed pan or cast iron skillet over medium heat, coat bottom of pan with olive oil. When hot, place the fillets in the pan, and allow to cook for 5 minutes undisturbed. Using a spatula, carefully flip the fillet over, being careful not to disrupt the crust that formed on the fillet. Cook on the other for an additional five minutes or until fish is cooked through. (Cooking time may need to be adjusted depending on thickness of fillets.)

Transfer fillets to a serving platter and brush liberally with the glaze. Garnish with more fresh chopped herbs and serve.