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]].
  
>==Ingredients==
+
==Ingredients==
 
*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 10:24, 18 November 2010

Submitted by BUT NO MEATBALLS.

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

1-ingrdints.jpg

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.

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.

3-measure.jpg

Wisk that shit up so it's well combined.

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.

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.

6-rice.jpg

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.

7-searing.jpg

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

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.

9-reduce.jpg

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.

10-saucing.jpg

Add your sides.

11-plating.jpg

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

12-moneyshot.jpg