Finally, it's not so blazing hot in Texas, and I can stand to do things like turning on the oven and being within 12 feet of a hot stove. It's one of the many disadvantages of not having a grill - unless you use the crock pot (and I love my crock pot) it's challenging to cook in the summer around here.
So, I wanted fish. I found a recipe for Ginger Glazed Mahi Mahi:
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon fresh grated ginger root
1 clove garlic, crushed (okay, I used 2)
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil - the olive oil was handy so I used that!
In a shallow glass dish, combine honey, soy sauce, balsamic vinegar, ginger, garlic, and olive oil. Season fish fillets with salt and pepper and place skin side down in the dish. Cover (oops, I forgot that part) and place in the refrigerator 20 minutes to marinate.
Heat oil in skillet over medium high heat. Remove fish from the dish and reserve marinade. Fry fish for 4-6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour marinade into the skillet over medium heat, and heat until mixture becomes a consistent glaze. Spoon glaze over fish and serve immediately.
I like mashed potatoes, so I threw some of those on the side - made with chicken broth, since milk products and my stomach are not friends, so I don't usually keep milk in the house. I really didn't have anything to change about the mahi recipe; the glaze made enough, it had good flavor, and the cooking time was even as the recipe said. And it looks pretty! I'd definitely make it again.
In fact, it smelled so good I forgot all about the nice Chateau St. Jean chardonnay I'd chilled to drink with my dinner. Oh, well, I'll have a glass now!
Nice plating technique - have you been watching Gordon Ramsey on TV? A little off-center though!
ReplyDeleteLooks good! Question: Is it more of a saute than a fry? 1 tablespoon of oil doesn't seem like a lot for 4 filets!
ReplyDeleteIt was more a saute than a fry...although I sure don't measure the oil, I just dribble it in and roll it around in the pan. It's the Rachael Ray method of measurement.
ReplyDeleteAnd yes, I have been watching Gordon Ramsay - if he doesn't throw that loudmouth Elise off Hell's Kitchen soon, I'm going to jump through the tv and strangle her. Yes, it was a bit off center - part of that was the photographer trying not to let a shadow fall on the plate, so it was photographed from a weird angle.
Grandcruman, I like it. Sounds a bit like grand puubahh.