Difference between revisions of "Ginger Glazed Mahi-Mahi"
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[[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]]. | [[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]]. | ||
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*2 Decent sized cuts of Mahi-mahi (just under a pound or so) | *2 Decent sized cuts of Mahi-mahi (just under a pound or so) | ||
*3 tbsp Kikkoman soy sauce | *3 tbsp Kikkoman soy sauce | ||
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==Prep== | ==Prep== | ||
Latest revision as of 15:24, 18 November 2010
Submitted by BUT NO MEATBALLS.
Contents
Ingredients[edit]
- 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
Prep[edit]
Start out by grating the ginger and garlic into a bowl. You can chop them finely of course, but I prefer this method.
Add the soy sauce, balsamic vinegar and honey. You don't have to measure but try to keep the ratio the same.
Wisk that shit up so it's well combined.
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.
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.
Cook[edit]
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.
Oh yeah, start that other side. I threw some green beans into a pan with some butter and peanut oil.
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.
Serve[edit]
Sauce the plate all pretty like. You could probably do a better job than me but I’m just starting on this plating thing.
Add your sides.
Voila, enjoy some damn good Mahi-Mahi. Preferably with a good wine.
