Much to my dismay, I tend to not branch out very much when dealing with seafood. Usually, if we have seafood, it's either shrimp, salmon, tilapia, or catfish. This week I took Joe to the grocery store with me, and he picked out two mahi mahi fillets for us to have. A quick Google search led me to this All Recipes recipe that used ingredients that I already had, and it was incredibly good. The glaze is tart from the vinegar but sweet from the honey and spicy from the ginger, while the soy sauce adds an umami flavor. Even though I only had two fillets, I used the full amount of marinade. I had never cooked mahi mahi at home and was pleased at what a meaty fish it was. It would hold up well on the grill in the summer. In the time it took for the fish to marinade, I got brussel sprouts and potatoes roasting in the oven, making this a quick supper as well!Ginger Glazed Mahi Mahi
source: All Recipes
Ingredients
3 tbsp honey
3 tbsp soy sauce
3 tbsp balsamic vinegar
2 tsp olive oil
1 tsp grated fresh ginger root
1 clove garlic, crushed
4 (6 oz) mahi mahi fillets
1 tbsp canola oil
Preparation
- 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 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.
- 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.
