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    Thursday, October 31, 2013

    Ginger-Garlic Glazed Mahi Mahi with Warmed Tomato Garnish [Recipe]

    I tried out this recipe last night...and LOVED it. And since I've already started getting requests for the recipe posted as comments on my pictures, I've written up my version of it. :) I will *definitely* make this dish again in the future!


    Ginger Garlic Glazed Mahi Mahi (pan fried), on a bed of Spinach with Quinoa & Brown Rice (and a garnish of warmed heirloom Tomtatos). 10-30-2013

    Ginger-Garlic Glazed Mahi Mahi

    with Warmed Tomato Garnish

    Notes:     1) this glaze can be used for a variety of meats, not just Mahi Mahi.
                    2) Ginger-Garlic Glaze is a recipe adapted from, which in turn adapted it from )


    3 Tbl Honey
    3 Tbl Soy Sauce (Note from if doing GF version, make sure it is gluten free soy sauce. Or if avoiding Soy, substitute a mix of molasses with more balsamic vinegar for a similar flavor.)
    3 Tbl Balsamic Vinegar
    1+ Tsp grated fresh ginger root
    4 cloves garlic, minced
    2 Tbl olive oil
    Sea Salt, fresh ground (to taste)
    Pepper, fresh ground (to taste)

    4 (6-ounce) Mahi Mahi filets (Less is OK. You just end up with extra sauce/glaze)
    1+ Tbl olive oil
    6-8 Baby Heirloom Tomatoes (or more, depending on taste)

    1. In a bowl, mix the honey, soy sauce, balsamic vinegar  ginger, garlic, & 2 Tbl olive oil. Transfer to ziplock bag.
    2.  Season fish fillets with sea salt & fresh ground pepper, and then place them in the bag with the mixture, being sure to cover the fish in the mixture, and then seal the bag (squeezing out any excess air)
    3.  Refrigerate fish while it marinates (at least 20 minutes.)
    4. Heat 1+ Tbl Olive Oil in large skillet over medium (to medium high) heat.
    5. Remove fish from the marinade & add to the pan when oil is hot (reserving marinade for sauce).
    6. Fry fish for 4-6 minutes on each side, preferably turning only once, until the fish flakes easily with a fork.
    7. Remove fillets to a serving platter and keep warm
    8.  Pour reserved marinade into the skillet and heat over medium (or medium-low) heat until the mixture reduces to a glaze consistency. It will take a few minutes.
    9. While reducing the sauce, chop baby tomatoes into bits then warm on a small non-stick skillet. (You may wish to add a dash of olive oil to the skillet depending on your pan.) Cook enough to just warm through the tomatoes.
    10. Spoon the glaze over the fish (and spinach if you are serving on a bed of spinach).
    11. Add the warmed tomatoes as a garnish.

    Serve With Suggestions: Serve on a bed of sauteed/cooked spinach (with a bit of glaze drizzled on the spinach), and a small side of brown rice. (I like serving it with a bit of Seeds of Change’s (brand) “Quinoa and Brown Rice, Garlic Flavored”.)

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