Ginger Glazed Mahi Mahi
I impress myself every time I cook this one. A nice white fish with a hint of Asian Persuasion.
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic
• 2 teaspoons olive oil
• 4 mahi mahi fillets
• Salt and pepper to taste
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. We tend to be on the generous side with the olive oil. Season fish fillets with salt and pepper, and place them into dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
Heat teaspoon of olive 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. Served here with orange slices, brown rice, and steamed asparagus.