This easy glaze is rich-tasting yet light and healthy. This recipe is delicious and easy! For a slightly healthier fish bake the mahi-mahi, because that works too.
Mahi Mahi, also known as dolphinfish, was coined "Mahi Mahi" by the Hawaiians who wanted no confusion between this fish and dolphins the mammal. Mahi Mahi is a relatively lean fish, with a chunky texture and considerably-sized flakes. The flavor is sweet but not overpowering.
Makes 2 servings, recipe slightly adapted from one which appeared in Weeknight Grillinga magazine published by Cuisine at Home. Mahi Mahi are not Dolphins if anyone is wondering. Put fish on grill with top side down and grill minutes until you can start to see grill marks, I have to lift it up to see.
Made this last night and was a big hit. Subbed some Japanese rice wine vinegar and white Balsamic in equal amounts for the regular Balsamic and added a few drizzles of dark sesame oil for enhanced flavor. Would DEF make again and may try this same glaze on salmon as well.
A spin on fish en papillote, which is a fancy way to say f laky fork tender mahi mahi baked in parchment paper. The packets are filled with stand out Asian flavors which make for a completely mouth watering dish. Hi Everyone!
I have been staring at a jar of Five Spice Powder in my pantry for quite some time now. Something inspired me to use it the other day when I was thinking of how I wanted to cook our fish for dinner. I was totally caught off guard when I opened up and smelled the jar…this spice mixture is so fragrant, which is I guess what you could expect from a combination of cinnamon, cloves, fennel seed, star anise and ginger.
May 1, This super easy fish dish has a bit of Asian flair to it. Orange adds a citrus zing to the darker flavors of soy sauce and the spice o the ginger.
I went online and discovered this recipe for ginger glazed mahi mahi and decided it was exactly what the doctor ordered! Then you just return the marinade to the pan to create the glaze at the end. Ingredients 3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 1 teaspoon grated fresh ginger root I keep this in my freezer and take it out as needed 1 clove garlic, crushed olive oil 4 6 ounce mahi mahi fillets salt and pepper to taste Instructions Mix the honey, soy sauce, balsamic vinegar, ginger, garlic and a tablespoon of olive oil in a gallon Ziploc bag.