Ingredients
-
2
-
1 1/2
-
1 1/2
-
3
-
1/2
-
1/2
-
3/4 - 1
-
1/8
-
1/8
-
1/4
-
-
-
-
-
Directions
Lemon & Honey Marinated Mahi-Mahi W/ Glaze, I thought this recipe up one night while trying to find a quick and easy meal with the ingredients I had on hand. It’s fast, cheap, and a hit with the girlfriend and family. I’m not a big seafood guy, but the mild ginger and lemon flavors accent perfectly with the honey glaze and even I can’t say no. *This recipe works equally well with swordfish or tuna. Also try substituting soy sauce or teriyaki for hoisin for some additional variety*, Super Yummy! I’ll definitely make this again., This was quick, easy and delicious! There was one little problem… I made this in a bit of a rush and when it was all finished, I realized that I hadn’t put any lemon juice in my Lemon & Honey Marinated Mahi-Mahi! It wasn’t in the directions so I didn’t even think about it until I was finished. I assume the lemon juice should go in the marinade and will make sure to add it in next time, but it was fabulous even without it. Thanks for posting! :
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Steps
|
1
Done
|
Butterfly Cut the Mahi-Mahi Fillets So That They Are No More Than 1/3 to 1/2 Inches 80 to 125 Mm Thick. |
|
2
Done
|
in a Small Bowl Combine the Red Wine Vinegar, Honey, Garlic, and Hoisin Sauce. Stir Until Uniform. |
|
3
Done
|
Place Both the Fish and Sauce in a Large Bag and Marinate in the Fridge For No More Than 20 Minutes, Making Sure to Coat the Fillets Evenly. *marinating For Longer Than 20 Minutes Will Start to Break Down the Proteins in the Fish. Trust Me, You Want to Avoid That. |
|
4
Done
|
When the Fillets Are Done Marinating Remove Them from the Bag and Set Them Aside For Now. Reserve the Marinade in the Bag or a Small Bowl, You'll Use It Later. |
|
5
Done
|
Heat a Medium Sized Skillet or Wok on Medium-High Heat For 30 Seconds or Until a Drop of Water Will Instantly Boil When Added to the Pan. |
|
6
Done
|
Add the Olive Oil and Coat the Pan Evenly. |
|
7
Done
|
as Soon as the Pan's Hot and Coated Add the Fillets. Then Sprinkle Half of the Salt, Black Pepper, and Ginger Powder Onto the Fillets, Making Sure to Cover as Much of the Meat as Possible. |
|
8
Done
|
Let the Fillets Cook Undisturbed For About 30 Seconds or Until You Notice the Edges of the Meat Beginning to Whiten. |
|
9
Done
|
Cook the Fillets Until Their Bottom Sides Start to Caramelize and Turn a Light Golden Color 1-2 Minutes; Flip. |
|
10
Done
|
Sprinkle the Remaining Salt, Black Pepper, and Ginger Powder Onto the Fillets and Continue Cooking Until Each Side Is Golden and Each Fillet Flakes 2-4 Minutes, Depending on Thickness. |
