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.

One Pan Teriyaki Chicken

Our first heavy rain came Saturday - a not-so-gentle reminder of winter in Oregon and the price we pay for an achingly beautiful spring. I enjoy the rain. I'm lulled by it's tattoo and the scent of damp earth and pine released into the air, but my inner romantic just couldn't overcome the damp, bone-chill of this first rain. My mind kept wandering to Hawaii and, of all things, the Hawaiian plate lunch. Why potato salad and rice on the same plate? I'd really like to know. Truly! As I puzzled, I began to fixate on Chicken Teriyaki; so, in case you're wondering how we got here - the rain did it. I really like this recipe. It meets all my requirements for a quick weeknight meal. It's simple, inexpensive, made in a single pan and on the table in about 40 minutes. What's not to like? It's cooked stove top so it's an energy saver as well. So, without further ado, here's......

Teriyaki Chicken

Ingredients:
1 cup + 2 teaspoons water, divided use
Juice of 1 lemon
1/2 cup tamari or soy sauce
1 cup mirin, sake or pineapple juice
2 to 4 tablespoons granulated sugar
1 garlic clove, crushed
1 piece (1-4-inch thick) fresh ginger, peeled and crushed
2 pounds well-trimmed boneless, skinless chicken thighs
2 teaspoons cornstarch
Optional garnish: sesame seeds, chopped scallion, cilantro and lemon slices

Directions:
1) Combine 1 cup water, lemon juice, tamari, mirin, sugar, garlic and ginger in a large (3-quart) saucepan. Bring to a boil over high heat; stir to dissolve sugar. Add chicken; return to the simmer. Cover pan and cook until tender, about 10 minutes. Transfer chicken to a plate; cover to keep warm.
2) Skim off fat; remove garlic and ginger. Boil sauce until syrupy and reduced by half, about 10 minutes. Mix cornstarch with reserved 2 teaspoons water. Add to sauce, whisking until sauce thickens and is shiny. Return chicken to pan; turn to coat all surfaces. Simmer for 2 minutes, or until chicken is warm. Transfer to a serving platter. Garnish with sesame seeds, scallion, cilantro and lemon slices if desired. Yield: 4 to 6 servings.