6/1/10

ginger glazed mahi mahi.




this recipe is so easy to put together and soooo beyond delicious!  the ginger glaze is bursting with flavor and is an amazing combo of sweet & sour. believe me, my taste buds were really enjoying this meal;) i decided to serve it with butter braised baby spinach and fingerling potatoes which made for a simple , but incredibly tasty dinner-



For the ginger glaze & mahi-mahi-




3 tablespoons honey



3 tablespoons soy sauce



3 tablespoons balsamic vinegar



1 teaspoon grated fresh ginger root



1 clove garlic, crushed or to taste



2 teaspoons olive oil



4 (6 ounce) mahi mahi fillets



salt and pepper to taste



1 tablespoon vegetable oil


Directions



In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.



Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.



Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.






For the fingerling potatoes-




2 pounds fingerling potatoes



5 cloves garlic, crushed and finely minced

3 tablespoons olive oil
2 teaspoons lemon juice
1/2 teaspoon dried leaf thyme
Sea salt and freshly ground black pepper
Cajun seasoning, optional



Directions

Heat oven to 450°. Grease a large shallow baking dish with olive oil or spray with olive oil spray.Scrub potatoes and cut large ones in half. In a large bowl, combine the garlic, olive oil, lemon juice, thyme, pepper, and seasoning, if using. Toss potatoes with the garlic and oil mixture. Arrange the coated potatoes in a single layer in the prepared pan. Bake for 25 to 30 minutes, or until potatoes are tender.

For the spinach-




  • 1/4 cup extra virgin olive oil
  • 1 1/4 pounds spinach, trimmed, well washed, and dried
  • 3 cloves garlic, peeled and very thinly sliced
  • 1 lemon, halved
  • 2 tbsp of butter
  • Salt and freshly cracked black pepper, to taste


In your largest saute pan, heat the oil & butter over high heat until very hot, almost smoking. Add the spinach and cook, stirring furiously, for about 1 to 2 minutes, the spinach should turn bright green and wilt slightly. Add the garlic and continue to cook, stirring rapidly, for 30 seconds.
Remove the spinach from the heat, squeeze the lemon over the top, and add salt and black pepper. Toss well and serve.

2 comments:

  1. Jessica- I tried this recipe last night and loved it! The glaze was really flavorful and the potatoes were great, too. Thanks for posting this one!

    -Karen B.

    ReplyDelete
  2. Oh good!! It's a great sauce :) And easy, too! Glad you enjoyed:)

    ReplyDelete