Sunday, April 29, 2012

RECIPE: Ginger-Glazed Mahi Mahi and Wild Rice

The other day I made swordfish. Tonight it was Mahi Mahi.

Ginger-Glazed Mahi Mahi
from (Serves 1)


    2-1/4 teaspoons honey
    2-1/4 teaspoons soy sauce
    2-1/4 teaspoons balsamic vinegar
    1/4 teaspoon grated fresh ginger root (I did about 1/8 tsp ground ginger)
    1/4 clove garlic, crushed or to taste
    1/2 teaspoon olive oil
    1 (6 ounce) mahi mahi fillets
    salt and pepper to taste
    3/4 teaspoon vegetable oil

  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. Remove fillets to a serving platter and keep warm.
  3. 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.

For the wild rice, I basically just melted about a 1/2 tbs of butter in a saucepan, and sauteed about a 1/4 tsp of garlic for a minute. Then I added about a 1/2 cup of wild rice and toasted it for a minute before adding 1 cup of vegetable broth. Bring to boil, stir, cover with a lid and simmer for 50 mins. Toss in a little Italian Seasoning (I probably added about 1/2 tsp), and salt and pepper to taste. Stir and recover and let sit for 10 mins.

Very good! The rice was just a little on the salty side, but luckily I like salt! I actually didn't use any oil in the pan for the fish. It probably would have been better if I had though. The honey is very sticky and caused the fish to stick a little at times. I also did not add any salt or pepper to the fish. Nevertheless it was quite good! And I was very happy with the way that the wild rice turned out. It's another two keepers!