I have probably expressed time and time again my love for fish. It’s one of those foods that are so healthy for you, also infamously know as “brain food”. Fish is an extremely low in carbs and cholesterol while also providing your body tons of vitamins and nutrients to be a better, stronger you so what’s not to love.
Another reason I have grown such a love for fish is that it is so versatile, kind of like chicken… you can do anything with it. You can bread it, sauté it, grill it, marinade it, put it in tacos, wraps, burgers, practically anything. There are so many ways to have fish that you could eat it every night and probably never have to repeat a recipe for well over a year. This is even better news because being that there are so many different ways to make and flavor fish, there is a good change you won’t get bored of it.
I found this recipe and just to follow my last thought, I wanted to test this out knowing that it had to be a winner with the ginger glaze. My mouth was watering. This Mahi Mahi is bursting with both sweet and sour tastes flavors and being that it’s such a quick recipe, dinner was on the table and being devoured in the matter of only a couple of minutes. Mahi Mahi, also known as Dolphin Fish, has a natural sweet and mild taste already with a firm texture and large flakes so this marinade was going to be perfect to compliment and hold together for this type of fish.
Ginger Glazed Mahi Mahi
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon 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.
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.
Tips on how to handle ginger root:
When peeling ginger, it is easiest to scrap the peel with the back of a spoon and the skin will peel right off. Once the ginger is fully peeded, you can chop or shread any way you would like.