Asian Ginger Mahi Mahi
photo by Anonymous
- Ready In:
- 2 mahi mahi fillets, thawed
- 3 tablespoons soy sauce
- 1 crushed garlic clove
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 3 tablespoons honey
- 1 tablespoon grated fresh gingerroot
- salt and pepper
- In a shallow glass dish, stir together the honey, soy sauce, vinegar, ginger, garlic and 2 tablespoons olive oil.
- Season mahi mahi fillets with salt and pepper, and place them in the shallow dish.
- Cover, refrigerate for 20 minutes to marinate.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
- Reserving the marinade, remove fish and saute in pan for 4 to 6 minutes per side, turning only once, until fish flakes easily with fork.
- Remove fillets to a serving platter and keep warm.
- Pour reserved marinade into the skillet and bring to a boil to thicken to a glazed consistency.
- Spoon glaze over fish and serve immediately.
Excellent recipe! Nice balance of flavors. The addition of balsamic added to this asian influenced base sauce create a 3 dimensional level of taste and creates a nice dark glaze giving the Mahi Mahi an attractive and unusual "wood grained" appearance. Cooking is Chemistry! Will keep this recipe around. Thanks for sharing!
While not having mahi mahi, I decided this would work well with my fish fillets - and it did! Having all the ingredients we love we found this combination came together so well making for great fish. How good - made for no left overs! Loved the thickened glaze which made for an added touch. Served with basmatti rice and enjoyed a lovely supper. Thank you Ladyfingers for another of your recipes that proved a winner at our house.
RECIPE SUBMITTED BY
<p>Happily married mom of two wonderful kids. Enjoy outdoors, reading good nonfiction and simplicity. Can't ask for much more than that out of life. <br /> <br /> <br /><br /></p>