Ingredients
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2
-
2
-
2
-
1
-
1
-
1/4
-
2
-
2
-
1/8
-
-
-
-
-
-
Directions
Bek’s Grilled Mahi Mahi Fillets in Soy Ginger Marinade (Oamc), This is a mild, Asian-inspired marinade that complements the mild flavor of Mahi Mahi Great summer dish, I’m sure it would be good on any mild fish OAMC chefs, double or triple the marinade as needed and freeze in family-sized portions – use my vacuum sealer **As with many of my original recipes, the ingredient amounts are approximate Adjust to your preferences As always, let me know if you make any substitutions or tweaks – I always like new ways to try old favorites! (Cooking time does not include marinating time ), This marinade is amazing I planned to make it for my Mahi, but found it was pre-marinated, so pulled out some chicken tenders and used them instead I started them in the bag frozen and let them sit over night It was delicious Served it with seasoned rice and baked brussel sprouts! Made another batch tonight can’t wait to feast!, Great, basic Asian marinade! My only tweak would be to use white wine instead of red Red wine messes with the color of the fish a bit much for my taste Terrific flavors, though Thanks Glad I found your site
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Steps
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1
Done
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In a 1 Gallon Zipper Bag, Combine All Ingredients Except Fish. Squish to Combine. Add Mahi and Seal, Refrigerate at Least 4 Hours or Overnight. |
|
2
Done
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Oamc - Squeeze All Air Out of Zipper Bag, or Seal in a Vacuum Sealer and Store in the Freezer. Defrost and Grill, Following Instructions Below. |
|
3
Done
|
Spray Grill With Non-Stick Cooking Spray, the Preheat to 475f Cook Fillets About 4 Minutes on the First Side, Then Turn and Cook Another 2-3 Minutes, Depending on Thickness. Trust Yourself on the Grill, Based on the Thickness of Your Fillets - Don't Blindly Use My Timing! an Overcooked Fish Is a Sad Fish. |
