Monday, November 8, 2010

The Wrench: Ginger Soy Mahi Mahi

I am a creature of habit. I start every Saturday looking at food blogs and cooking magazines trying to figure out what to make for dinner the following week. I type all of my weekly meals into an Excel spreadsheet, compose all of the needed ingredients into a shopping list and head out to the grocery store. This happens every Saturday. Fish was not planned, but my husband Lenny came home Friday wanting fish. So instead of making Fried Green Tomatoes I dug up whatever I had in the house and made this Ginger Soy Mahi Mahi

*Not all items in this picture are used for the recipe


1 clove of garlic minced
1 1/2 tsp ginger root minced
2 tbs honey
2 tbs soy sauce
2 tbs balsamic vinegar
2 mahi mahi fillets
Salt and pepper to taste
2 tbs peanut oil (can be replaced with olive oil)
1/2 of a green onion for garnish
1/2 tbs of sesame seeds for garnish

To create the ginger soy marinade, start by mincing the garlic and ginger. Put the minced garlic and ginger into a bowl and add honey, soy sauce and balsamic vinegar. Whisk together until well blended.

Place the mahi mahi into a casserole dish and salt and pepper both sides of the fish. Pour the marinade over the fish and then cover the dish with plastic wrap. Place the dish in the refrigerator for 20 minutes. (I took the 20 minutes to make a really easy cucumber salad and soba noodles with peanut sauce, recipe to follow)

After the mahi mahi is done marinating, put your skillet on the stove and place the heat on medium-low. Pour the oil into the skillet.

NOTE: It is important for your skillet to be hot before putting your fish into the pan. To test how hot the oil is, pick up the skillet and swirl the oil around. If the oil swirls around slowly, the skillet is not hot enough. If the oil swirls around fast, coating the skillet easily you're ready to start cooking the fish.

Lay the fish onto the skillet, you should hear a good sizzle. Cook for 4-6 minutes and then flip the fish to the other side. To test how well done the fish is you can put a fork into the fish and it should flake apart easily.

Sprinkle with sliced green onions and sesame seeds and enjoy! I love a Viongier or Riesling wine with this type of meal but tonight (being a Friday) I mixed up some gin, fresh cucumbers, sliced ginger and ginger ale and it was perfect.


Post a Comment


Two Can Skillet © 2010

Blogger Templates by Splashy Templates