Mix all ingredients together (except the fish). Pour over fish in a ziplock bag, squeeze out air and make sure fish is completely coated. Refrigerate overnight (or at least 30 minutes)
Heat canola or vegetable oil over high heat in a heavy bottomed skillet. Once oil is shimmering, sear each side of the fish for no more than 1 minute, until a crust begins to form.
Move to a sheet pan lined with foil and bake for 15-20 minutes depending on the thickness of the fish.
While fish is in the oven, pour the extra marinade into a pot and heat to a boil, reduce to a simmer then reduce until a thick glaze forms. Baste it onto fish halfway through cooking, serve extra sauce on the side.