I suppose posting a fish recipe would have been more appropriate last Friday, as it was Good Friday, but I think I was having a bad week and more interested in alcohol recipes to end the week- oops! Well, here’s my attempt at repenting!
I found this recipe a few months back on AllRecipes.com, and I love it for its flavor and for its simplicity. Mahi Mahi is one of my favorite fish- it’s a firm, white fish, with a hint of sweetness to it, making this marinade perfect for it.
GINGER GLAZED MAHI MAHI
3 Tablespoons honey
3 Tablespoons soy sauce
3 Tablespoons balsamic vinegar
1 teaspoon fresh grated ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil
1. In a shallow glass dish, stir together the honey, soy sauce, balsamic
vinegar, ginger, garlic and olive oil. Season fish fillets with salt
and pepper, and place them into the dish. If the fillets have skin on
them, place them skin side down. Cover, and refrigerate for 20 minutes
2. Heat vegetable oil in a large skillet over medium-high heat. Remove
fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes
on each side, turning only once, until fish flakes easily with a fork.
Remove fillets to a serving platter and keep warm.
3.Pour reserved marinade into the skillet, and heat over medium heat
until the mixture reduces to a glaze consistently. Spoon glaze over
fish, and serve immediately.
MY NOTES- I use canola oil instead of vegetable oil. Also, this recipe says it’s for four, but this marinade, once it’s reduced to a glaze, really is enough for two. So if you’re making it for four, double the first six ingredients. Finally, I serve it with jasmine rice- so good!
Hope you get a chance to try this out- if you do, let me know how you loved it!