If fish night is going to happen at our house, it usually happens on Thursdays. Why Thursday, you ask? Because Friday is trash day. Stinky fish trash isn’t so much a problem during the winter months but, come summer, the last thing you want hanging out in your trash can for five or six days in 100 degree heat is fish bits. So, better to just stay in practice.
Probably not the most appetizing way to start a food post, is it? Hey, just being real, folks!
Mahi mahi is definitely my favorite fish. Mild and firm, it lends itself to pretty much anything you throw at it. We eat it quite a lot and this is one of my favorite recipes. If you’ve got time to marinate the fish, absolutely do it. But if you don’t… that’s okay, too.
We like this over couscous. Pair it with sauteed spinach and a nice glass of wine and you’ve got a really classy dinner in just a few minutes. And you know how much I like recipes that come together quickly!
Honey Ginger Mahi Mahi
2 garlic cloves, minced
1.5 tablespoons honey
1.5 tablespoons soy sauce
1.5 tablespoons balsamic vinegar
1/2 teaspoon ginger, grated
2.5 tablespoons extra virgin olive oil, divided
2 4 oz mahi mahi filets
salt & pepper
Combine garlic, honey, soy sauce, balsamic, ginger, and one tablespoon EVOO in a smallish bowl. (If you have time, marinate the fish in this mixture for 15-20 minutes. If not, go ahead and just proceed as follows. This one works fine either way!)
Heat remaining 1.5 tablespoons EVOO in a small skillet over medium-high heat. Salt and pepper fillets and place in pan. Cook 4-5 minutes per side until flakey. Reduce heat slightly and pour in honey ginger mix. Flip fillets to coat and allow to reduce, 2-3 minutes.
Plate fish and drizzle with reduced glaze. (Serves two.)