Ginger Glazed Mahi Mahi
I (Brett) love this recipe. One of my favorites. It goes well with the fish and glaze all over rice. Broccoli is a good side-dish.
From the kitchen of: A brilliant find on allrecipes.com by Katie.
In a shallow glass dish, stir together
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
2. Season 4 (4-6 ounce) mahi mahi fillets (We usually just do 2) with salt and pepper to taste, 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.
3. Heat 1 Tablespoon 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.
4. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently (Katie adds a bit of cornstarch to help it thicken up a little). Spoon glaze over fish, and serve immediately.
This is really good with rice and broccoli.
MAKES: 4 servings, although I could happily eat two servings by myself