Ginger Glazed Mahi Mahi
Are you living in an area where it is still too cold to grill outside? Invite friends and family over this weekend for Ginger Glazed Mahi Mahi! Guests will love the marinades sweet and sour flavors! And the best part is it’s ready to go from the kitchen to the table in under 40 minutes!
Complete your meal with jasmine rice, fresh cut and steamed green beans and a flavorful glass of gewürztraminer!
How do you entertain guests when it’s too cold to grill outside? Share your responses with us in our comments section or on our Monterey Boats Facebook page!
The following recipe serves a group of 4:
- Honey, 3 Tbs
- Balsamic Vinegar, 3 Tbs
- Soy Sauce, 3 Tbs
- Ginger Root, Fresh and grated, 1 Tsp
- Garlic, 1 Clove (Minced)
- Olive Oil, 2 Tbs
- Mahi Mahi, 4-6 Oz Fillets
- Salt, Pepper
- Vegetable Oil, 1 Tbs
Combine soy sauce, honey, ginger, balsamic vinegar, garlic, ginger and olive oil into a shallow glass dish. Use salt and pepper to season fish fillets, and add into dish. If you’re using salmon fillets with the skin still on, place them skin side down into the dish, cover and place into refrigerator for 20 minutes.
Pre-heat a large skillet on medium high heat with vegetable oil. Cook fish for four to six minutes each side, turn only one time, remove fish when it becomes flakey.
- Pour remaining marinade into skillet and heat until it is reduced to a glaze, pour lightly over fish and serve.
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