Ginger Glazed Mahi Mahi

From the kitchen of One Perfect Bite...I came across this recipe while searching for fishing gear last week. It was part of a recipe collection that was being featured on the Salt Strong Fishing Apparel site. Their Mahi Mahi looked scrumptious, so I followed the link they provided to see how it was made. It took me to the All Recipes site where I found this extraordinarily simple recipe. As you know, even fresh Mahi Mahi is bland, so it really needs a marinade or sauce to perk it up. The marinade I found there is a combination of sweet and salty ingredients that produce a fish that is bursting with flavor. These fillets take about 10 minutes to prepare and while they sit in the marinade for 20 minutes before they are grilled you can have a really tasty meal on the table in about 40 minutes. I made steamed rice dish and a bean sprout salad while the fillets were marinating. It was a super easy and delicious weeknight meal that is perfect for families, but it is special enough to serve to guests should you be so inclined. I do hope you'll give this recipe a try. I think you'll love fish prepared in this manner. Here is how the Mahi Mahi is made.

Ginger Glazed Mahi Mahi...from the kitchen of One Perfect Bite courtesy of All Recipes via Salt Strong Fishing Apparel

Ingredients:
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) skinless Mahi Mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

Directions:
1) In a shallow glass dish, combine honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. Cover, and refrigerate for 20 minutes to marinate.
2) Heat vegetable oil in a large skillet over medium-high heat. Remove fish from 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 skillet, and heat over medium heat until mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately. Yield: 4 servings.

                    

                                    Older Posts

                 One Year Ago Today:                                                          Two Years Ago Today:

              That Old Black Magic Cake                                                Portioned Packable Brownies

                Three Years Ago Today:                                                    Four Years Ago Today:

            Warm Strawberry Crumb Cake                                                      Pear Sorbet