Lemon & Honey Marinated Mahi-mahi W/ Glaze

Name: Lemon & Honey Marinated Mahi-mahi W/ Glaze
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 1
Cuisine: Global
Ingredients: 0 teaspoons black pepper , freshly ground; 3 garlic cloves , crushed; 0 teaspoons ginger powder; 1 teaspoons hoisin sauce; 1 teaspoons lemon juice; 227 grams mahi mahi fillets; 1 Tbsps olive oil; 2 Tbsps honey , warm (preferably raw, but pasteurized is fine); 2 Tbsps red wine vinegar; 0 teaspoons salt (to taste)

Lemon & Honey Marinated Mahi-mahi W/ Glaze is a gluten free, dairy free, and pescatarian main course. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 1. One portion of this dish contains approximately 43g of protein, 12g of fat, and a total of 406 calories. Head to the store and pick up olive oil, mahi mahi fillets, salt, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing If you like this recipe, you might also like recipes such as Lemon & Honey Marinated Mahi-Mahi W/ Glaze, Mahi-mahi Skewers With Ham, Pineapple And Ginger-soy Glaze, and Mahi Mahi With Brown-Sugar Soy Glaze.

Instructions

Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm) thick.In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce. Stir until uniform.

Ingredients you will need

Mahi Mahi Fillets

Red Wine Vinegar

Hoisin Sauce

Garlic

Honey

Equipment you will use

Bowl

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.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.

Ingredients you will need

Marinade

Sauce

Fish

Equipment you will use

Bowl

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).

Ingredients you will need

Water

Equipment you will use

Frying Pan

Wok

Add the olive oil and coat the pan evenly.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.

Ingredients you will need

Ginger Powder

Black Pepper

Olive Oil

Meat

Salt

Equipment you will use

Frying Pan

Let the fillets cook undisturbed for about 30 seconds or until you notice the edges of the meat beginning to whiten.Cook the fillets until their bottom sides start to caramelize and turn a light golden color (1-2 minutes); flip.

Ingredients you will need

Meat

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).

Ingredients you will need

Ginger Powder

Black Pepper

Salt

Remove the fillets to a serving plate and cover.

Add the reserved marinade to the pan and simmer on low heat until the resulting glaze turns a light golden-brown (1-3 minutes). *Make sure to scrape the bottom of the pan to add the fillet drippings to the glaze.Spoon the glaze over each fillet and serve.

Ingredients you will need

Marinade

Glaze

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Wok

Ingredients

Servings:

0teaspoons

black pepper , freshly ground 3

garlic cloves , crushed 0teaspoons

ginger powder 1teaspoons

hoisin sauce 1teaspoons

lemon juice 227grams

mahi mahi fillets 1Tbsps

olive oil 2Tbsps

honey , warm (preferably raw, but pasteurized is fine)2Tbsps

red wine vinegar 0teaspoons

salt (to taste)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Caposaldo Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.