Gingered Mahi Mahi

GingerGlazedMahiMahibfLOHere’s a little sumpin’ sumpin’ healthy for the new year (not to worry, I have plenty of unhealthy selections from our open house to come).

I had two mahi mahi filets in the freezer, along with a good knob of ginger, and thought that there must be a recipe out there featuring the two.

I thought right. provided this tasty treat, which I cut in half, since my packet o’ fish was two, eight ounce, filets and not the four, six ounce, called for.

•3 tbsp honey
•3 tbsp soy sauce
•3 tbsp balsamic vinegar
•1 tsp grated fresh ginger root
•1 clove garlic, crushed or to taste
•2 tsp olive oil
•4 (6 oz) mahi mahi fillets
•Salt and pepper to taste
•1 tbsp vegetable oil

Stir together the honey, soy sauce, balsamic, ginger, garlic and olive oil in a shallow glass bowl. Season fish fillets with salt and pepper, and place them into the dish (skin side down, if applicable).

Cover, and refrigerate for 20 minutes to marinate.

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.

Ermmmm, you see, Rich had caught a late train, and I wasn’t feeling the love for frying fish at the same time I was stir frying the green beans (tune in tomorrow), so I opted to turn the the filets in their marinade into a shallow casserole and bake at 400º for about 25 minutes. Not quite as ‘charred’ and syrupy as if I had used the skillet, but still lovely with couscous and soy-glazed green beans.

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