Prep 35 mins
Cook 10 mins
Delicious and very easy to make. Adapted from Cooking Light 5-Star Recipes: The Best of 10 Years. Serving size: 4 oz. fish; 173 calories; 2.5 g fat; 14.7 carbs; 49 mg cholesterol.
- 3 tablespoons honey
- 3 tablespoons sherry wine vinegar
- 1 teaspoon peeled minced gingerroot
- 4 garlic cloves, crushed
- 4 mahi mahi fillets (each fillet should be about 4 oz.)
- 1 1⁄2 teaspoons olive oil
- 1⁄4 teaspoon salt (to taste)
- 1⁄8 teaspoon pepper (to taste)
- In a shallow dish, combine the first 4 ingredients.
- Put the fish fillets in a single layer over the honey-vinegar mixture; turn fillets to coat.
- Cover and marinate in the refrigerator for 20 minutes, turn once.
- Remove fish from marinade and reserve marinade.
- Let the oil get hot over medium-high heat in a non-stick skillet.
- Add fish and cook 6 minutes; turn fish; sprinkle with salt and pepper; cook for 3 minutes or until fish flakes easily.
- Gently remove fish from skillet and keep warm.
- Add reserved marinade to skillet; cook over medium-high heat for 1 minute, deglazing the skillet by scraping particles that cling to the bottom.
- Spoon glaze over fish.
A 5 year old niece is staying with us for a few days. Because my niece's mom thinks fish is "yucky,", Hailey has NEVER had fish before. Tonight I made this recipe for her, as well as my 6 and 7 year olds and my husband. Only change I had to make was equal parts red wine vinegar and sherry, because I did not have sherry vinegar. Result? Absolutely delicious! Everyone had seconds, including Hailey! YUMMY, YUMMY:) And super easy. Thank you!
Great recipe! Made this for supper tonight. Delicious! I served it on a bed of rice and with sauteed onion on the side. Another Mahi Mahi filet is in the freezer waiting for this recipe again. For me, this is a keeper. Tnx and now go swimmin'.