GInger Glazed Mahi Mahi

from Madeline Sigman-Grant

7/18/19
I adjusted this as I went - came out great on cod, especially a day or two later, but not sure what I did.
I probably decreased the soy sauce and increased the ginger.  Full clove of garlic, minced.  Might be absorbed into mahi mahi a bit better.   Baked at 400 (cod loin is thicker than the fillets) for about 10-15 minutes.


INGREDIENTS: 

• 1.5 Tablespoon honey
• 1.5 Tablespoon soy sauce
• 1.5 Tablespoon balsamic vinegar
• 1/2 teaspoon grated fresh ginger root
• 1/2 clove garlic, crushed or to taste
• 1 teaspoon olive oil
• 2 (6 ounce) mahi mahi fillets
• salt and pepper to taste
• 1-1/2 teaspoons vegetable oil


DIRECTIONS:

1. 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.
2. 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. 3. Remove fillets to a serving platter and keep warm.
4. 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.