Ginger-Glazed Mahimahi

I wish I could remember where I got this recipe from, so I could give proper credit where it’s due.

Mahimahi (dolphin fish) is tender, white, moist and flakey with a subtly sweet flavor that goes well with almost any sauce you can think of.

The soy-ginger sauce lends an exotic Asian flavor to the dish.

Ingredients

• HONEY, 3 tablespoons
• SOY SAUCE, 3 tablespoons
• BALSAMIC VINEGAR, 3 tablespoons
• GINGER, 1 teaspoon, grated
• GARLIC, 1 clove, crushed or to taste
• OLIVE OIL, 2 teaspoons
• MAHIMAHI, 4 six-ounce fillets
• SALT and PEPPER to taste
• VEGETABLE OIL, 1 tablespoon

Directions

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil.
2. Season the fish fillet with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. (Alternately, marinate the fish in a Zip-Lok bag. That’s what I do.)
3. Cover and refrigerate for 20 minutes to marinate.
4. Heat the vegetable oil in a large skillet over medium-high heat. Remove the fish from the dish, and reserve the marinade.
5. Fry the mahimahi for 4 to 6 minutes on each side, turning only once, until the fish flakes easily with a fork.
6. Remove the fillets to a serving platter and keep warm.
7. Pour the reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistency.
8. Spoon the glaze over the mahimahi and serve immediately.