Ginger Soy Glazed Mahi Mahi

By William Mccabe

We found this recipe in Truck Lagoon in Chuuk, Micronesia on a diving vacation. This Mahi Mahi recipe is full of flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. We like it so much we ate it every day there was fresh Mahi in the restaurant. We would always know it was on the menu when one of the cooks would take the head & back bones out to feed the turtles!
Ingredients: 4 Mahi Mahi fillets 4/6oz
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or more to taste
2 teaspoons olive oil
Sea Salt and Pepper to taste
2 tablespoons vegetable oil
Prep Time (5 min active, 20 min marinade)
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.
Cooking Time (10-12 Minutes)
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.
Recommended Sides:
White rice is a traditional accompaniment in Micronesia. Often the vegetable was French cut green beans. We recommend placing the Mahi Fillet(s) on top of the rice with the vegetable on the side. The glaze on the Mahi really works well in the rice & green beans.

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