“This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This is a great way to make fish. This recipe is a snap and so delicious.”
Prep: 5 m Cook: 12 m Ready In 37 m
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To make this Tasty Ginger Glazed Mahi Mahi, You’ll need the following Ingredients:
Ingredients:
3 tablespoons honey
3 tablespoons soy sauce
1 teaspoon grated fresh ginger root
3 tablespoons balsamic vinegar
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounces) mahi-mahi fillets
Salt and pepper to taste
1 tablespoon vegetable oil
Directions:
1. 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.
2. 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.
3. 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.
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TASTY GINGER GLAZED MAHI-MAHI
Tasty Ginger Glazed Mahi-mahi
"This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This is a great way to make fish. This recipe is a snap and so delicious."
- 3 tbsp honey
- 3 tbsp soy sauce
- 3 tbsp balsamic vinegar
- 1 tsp grated fresh ginger root
- 1 clove garlic, crushed or to taste
- 2 tsp olive oil
- 4 (6 ounces) mahi-mahi fillets
- Salt and pepper to taste
- 1 tbsp vegetable oil
-
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.
