Ingredients
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2
-
3
-
3
-
3
-
1
-
1
-
1
-
2
-
-
1
-
-
-
-
-
Directions
Ginger Glazed Mahi,This is a great way to make fish. This will work with any dense fish like salmon or mahi mahi or even tuna. I like to do this in the winter when I can’t get to my snow covered grill. A great wine to pair with this is a pinot noir–I’m partial to Schug.,This is a great way to enjoy Mahi Mahi. I made as directed except that I omitted the sesame oil and used only olive oil. I also doubled the sauce. Like other reviewers mentioned, I was worried at first because the fish looked burned after the 5 minutes of frying. It wasn’t burned at all, though, and the black that I saw was the glaze cooking into the fish. After the frying, I then flipped the fillets over, and placed my oven-proof frying pan into the oven as directed. I removed the pan after 15 minutes, and served the fish with a side of rice and peas. It was a hit. I’m glad I doubled the sauce because I had extra sauce to poor over the fish once it was done cooking. Tip: I wouldn’t omit the 5 minutes of frying before the baking. I think the frying gives the underside of the fillet a crisp outside that is a nice compliment to the fleshy portion of the rest of the fillet.
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Steps
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1
Done
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Mix All Ingredients in a Ziploc Bag and Add Fish. Leave in Fridge to Marinate For Up to 2 Hours. |
|
2
Done
|
Preheat Oven to 400. |
|
3
Done
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in an Oven Safe Skillet, Heat 1 Tbsp Olive Oil on Medium High Heat. |
|
4
Done
|
Place Fish in Skillet, but Be Careful--It Will Splatter a Bit. |
|
5
Done
|
Leave the Fish to Sizzle Away For 5 Minutes. |
|
6
Done
|
Flip the Fish Over and Place Entire Pan in the Oven For 15 Minutes. |
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7
Done
|
Enjoy. |
