Ginger-Glazed Mahi-Mahi

Did you know that "mahi mahi" is a Hawaiian word meaning "very strong"? The fish itself is known as dolphinfish, but it is not related to dolphin the mammal. I really don't care much about its kins (or lack thereof), all I know was that it was delicious in this dish! 

This recipe was generously adapted from this post. I halved the recipe since I only had two fillets (original recipe called for four). I also tweaked it a bit to suit our preference.


What you need:

2 pcs mahi-mahi fillets
1/2 tablespoon wildflower honey
1/2 tablespoon soy sauce
1/2 tablespoon balsamic vinegar
1 teaspoon fresh ginger root, grated
1 teaspoon + 1 tablespoon extra virgin olive oil, divided
1/2 teaspoon cayenne pepper
salt and pepper, to taste


What to do:

In a bowl, combine honey, soy sauce, balsamic vinegar, ginger, garlic, and 1 teaspoon olive oil. Mix well. Season the mahi-mahi fillets with salt and pepper and place them in the bowl. Cover with plastic wrap and let marinate in the fridge for at least 30 minutes.

Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Remove fish from the bowl, reserve the marinade. Fry fish for 4-6 minutes on each side, or until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

Pour the reserved marinade into a saucepan and heat over medium until the mixture reduces to a glaze consistency. Spoon glaze over fish and serve imemdiately.


Tips, Tricks and Tweaks:

1. I used wildflower honey because I like the deep sweetness. Feel free to use regular or clover honey if wildflower is not available.
2. Reduce the amount of ginger if it is too strong for you.
3. Too hot? Lessen the cayenne pepper, or skip it altogether.
4. You can use any other white or firm-fleshed fish in this recipe.