3 tablespoons honey3 tablespoons soy sauce3 tablespoons balsamic vinegar1 teaspoon grated fresh ginger root1 clove garlic, crushed or to taste2 teaspoons olive oil4 (6 ounce) mahi mahi filletssalt and pepper to taste1 tablespoon vegetable oilIn 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. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. 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.
Amount Per Serving Calories: 259 | Total Fat: 7g | Cholesterol: 124mg view all reviews »
Reviewed on Oct. 20, 2007 by SUNSETINAZ
Loved this recipe overall!!! Once I get a feel for the main recipe, I like to play with the ingredients. My adjustments to your already great sauce are for personal preference only: 2 T. balsamic vinegar, 2 t. freshly grated ginger, 1 t. fresh key/Mexican lime or Meyers lemon juice (sweeter than regular lime or lemon juice). As a variation, I add a smidgeon (1/8 t.+/-) of garlic/chili sauce (can be found in Asian food section of most grocery stores) because we enjoy a little heat. To highlight the fish, I usually serve it over a fluffy rice, flecked with bits of color such as minced cilantro, mint, or parsley, grated carrot or citrus peel and add a bright green veggie such as asparagus, green beans, or broccoli. Was this review helpful? [ YES ]
128 users found this review helpful Loved this recipe overall!!! Once I get a feel for the main recipe, I like to play with the...
![]()
View the original article here
