View source for Ginger Glazed Mahi-Mahi

[[category:BUT NO MEATBALLS's Recipes]][[category:Ginger]][[category:Seafood]][[category:Fish]][[category:Mahi-Mahi]]Submitted by [[:category:BUT NO MEATBALLS's Recipes|BUT NO MEATBALLS]].

==Ingredients==
*2       Decent sized cuts of Mahi-mahi (just under a pound or so)
*3 tbsp  Kikkoman soy sauce
*3 tbsp  Balsamic vinegar
*3 tbsp  Honey
*2 tsp   Ginger root
*1-2     Cloves of garlic
*1 tsp   Extra virgin olive oil

[[image:1-ingrdints.jpg]]

==Prep==
Start out by grating the ginger and garlic into a bowl. You can chop them finely of course, but I prefer this method.

[[image:2-grating.jpg]]

Add the soy sauce, balsamic vinegar and honey. You don't have to measure but try to keep the ratio the same.

[[image:3-measure.jpg]]

Wisk that shit up so it's well combined.

[[image:4-wisk.jpg]]

Throw your fish into a gallon bag, place in a dish (sanitation, people!) and into the fridge for 20-30 minutes. Turn once or twice.

[[image:5-marinade.jpg]]

Meanwhile, start your sides. I'm serving this with green beans and rice. So I added some rice to pot with some oil and let it toast it up a bit before adding the water.

[[image:6-rice.jpg]]

==Cook==

After twenty minutes put the fish into a hot pan smooth side down. RESERVE THE MARINADE - we're going to make a sauce out of it later. Flip after about 3 or 4 minutes and let cook for another 3.

[[image:7-searing.jpg]]

Oh yeah, start that other side. I threw some green beans into a pan with some butter and peanut oil.

[[image:8-greenbeans.jpg]]

When the fish are done take them out of the pan and then add the reserved liquid. Let it reduce on high whisking occasionally for about 5 minutes or until it thickens up.

[[image:9-reduce.jpg]]

==Serve==

Sauce the plate all pretty like. You could probably do a better job than me but I’m just starting on this plating thing.

[[image:10-saucing.jpg]]

Add your sides.

[[image:11-plating.jpg]]

Voila, enjoy some damn good Mahi-Mahi. Preferably with a good wine.

[[image:12-moneyshot.jpg]]