Ginger Glazed Mahi-Mahi - Revision history

You ate my cat: Undo revision 13315 by Epynevadyr (Talk) - Reverse Vandalism

2010-11-18T15:24:02Z

Undo revision 13315 by Epynevadyr (Talk) - Reverse Vandalism

Epynevadyr at 08:24, 18 November 2010

2010-11-18T08:24:03Z

Sam I Am at 05:06, 17 December 2007

2007-12-17T05:06:38Z

BUT NO MEATBALLS: A wonderful way to make some excellent seared fish with a rich tasty sauce.

2007-12-15T16:20:46Z

A wonderful way to make some excellent seared fish with a rich tasty sauce.

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[[category:BUT NO MEATBALLS's Recipes]][[category:Seafood]][[category:Fish]][[category:Mahi-Mahi]]Submitted by [[:category:BUT NO MEATBALLS's Recipes|BUT NO MEATBALLS]].

==Ingredients==
*2 Decent sized cuts of Mahi-mahi (just under a pound or so)
*3 tbsp Kikkoman soy sauce
*3 tbsp Balsamic vinegar
*3 tbsp Honey
*2 tsp Ginger root
*1-2 Cloves of garlic
*1 tsp Extra virgin olive oil

[[image:1-ingrdints.jpg]]

==Prep==
Start out by grating the ginger and garlic into a bowl. You can chop them finely of course, but I prefer this method.

[[image:2-grating.jpg]]

Add the soy sauce, balsamic vinegar and honey. You don't have to measure but try to keep the ratio the same.

[[image:3-measure.jpg]]

Wisk that shit up so it's well combined.

[[image:4-wisk.jpg]]

Throw your fish into a gallon bag, place in a dish (sanitation, people!) and into the fridge for 20-30 minutes. Turn once or twice.

[[image:5-marinade.jpg]]

Meanwhile, start your sides. I'm serving this with green beans and rice. So I added some rice to pot with some oil and let it toast it up a bit before adding the water.

[[image:6-rice.jpg]]

==Cook==

After twenty minutes put the fish into a hot pan smooth side down. RESERVE THE MARINADE - we're going to make a sauce out of it later. Flip after about 3 or 4 minutes and let cook for another 3.

[[image:7-searing.jpg]]

Oh yeah, start that other side. I threw some green beans into a pan with some butter and peanut oil.

[[image:8-greenbeans.jpg]]

When the fish are done take them out of the pan and then add the reserved liquid. Let it reduce on high whisking occasionally for about 5 minutes or until it thickens up.

[[image:9-reduce.jpg]]

==Serve==

Sauce the plate all pretty like. You could probably do a better job than me but I’m just starting on this plating thing.

[[image:10-saucing.jpg]]

Add your sides.

[[image:11-plating.jpg]]

Voila, enjoy some damn good Mahi-Mahi. Preferably with a good wine.

[[image:12-moneyshot.jpg]]

← Older revision		Revision as of 05:06, 17 December 2007
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−	[[category:BUT NO MEATBALLS's Recipes]][[category:Seafood]][[category:Fish]][[category:Mahi-Mahi]]Submitted by [[:category:BUT NO MEATBALLS's Recipes\|BUT NO MEATBALLS]].	+	[[category:BUT NO MEATBALLS's Recipes]][[category:Ginger]][[category:Seafood]][[category:Fish]][[category:Mahi-Mahi]]Submitted by [[:category:BUT NO MEATBALLS's Recipes\|BUT NO MEATBALLS]].

	==Ingredients==		==Ingredients==

@@ Line 1: / Line 1: @@
 [[category:BUT NO MEATBALLS's Recipes]][[category:Ginger]][[category:Seafood]][[category:Fish]][[category:Mahi-Mahi]]Submitted by [[:category:BUT NO MEATBALLS's Recipes|BUT NO MEATBALLS]].
->==Ingredients==
+==Ingredients==
 *2       Decent sized cuts of Mahi-mahi (just under a pound or so)
 *3 tbsp  Kikkoman soy sauce
@@ Line 11: / Line 11: @@
 [[image:1-ingrdints.jpg]]
 ==Prep==