Wednesday, September 12, 2012

Ginger Glazed Mahi Mahi

I tend to enjoy mild "non-fishy" fish (like mahi mahi, swordfish or halibut). They can be kind of like tofu, the way they take on whatever flavors you cook with them. That's what happens with this great sweet-sour-salty ginger glaze. And since I only made two fillets, I had extra to drizzle over my rice. I suggest if you make four fillets that you double the marinade/glaze ingredients (you'll thank me after you eat your ginger glazed rice and vegetables).

Yield: 4 servings

3 tablespoons honey
3 tablespoons low-sodium soy sauce
2 tablespoons balsamic vinegar
2 teaspoons grated fresh ginger root
2 cloves garlic, crushed or finely minced
2 teaspoons extra virgin olive oil
4 (6 ounce) mahi mahi fillets
salt and freshly ground black pepper to taste

1.      In an oven safe skillet, 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 skillet. If the fillets have skin on them, place them skin side up. Cover, and refrigerate for 10 minutes. Flip fillets and marinate (skin side down) for another 10 minutes.
2.      While fish marinates, preheat the broiler.
3.      Place the skillet in the oven and broil the fish for 5 minutes. Turn fillets over and broil for another 5 minutes or until the fish flakes easily with a fork.
4.      Remove fish and keep warm tented with foil.
5.      Heat the remaining marinade in the skillet over high heat until reduced to a glaze (keep an eye on it, it only takes a few minutes). Spoon the glaze over fish, and serve immediately.

adapted from (submitted by DECODIANA)
raw mahi mahi
honey, soy sauce, balsamic vinegar, ginger, garlic & oil

Make sure you use reduced- or low-sodium soy sauce,
otherwise I'm pretty sure it will be way too salty.
marinade mixed
mahi mahi in marinade (skin side up)
broiled mahi mahi
reducing marinade to a glaze
flaking easily
ginger glazed mahi mahi

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