Daily Recipe: Ginger Glazed Mahi Mahi
It’s time for some fish. Sometimes we get carried away in the beauty that is produce, and seek out recipes that put veggies in the spotlight. As a team member thoughtfully pointed out, perhaps it was time to feature some animal protein.
We get our fish from Quality Seafood Market. This local business has been providing central Texas with the freshest and highest quality seafood since 1938. They fillet the fish in-house, so they can control the freshness and quality of the fish. We love how dedicated our vendors are to providing us with fresh, high quality products.
When selecting our fish, we want to make sure that what we’re getting is sustainable. According to the Seafood Watch, mahi mahi that is caught by pole-and-line or trolling limits the accidental catch of other species. This fish grows and matures quickly so it can most likely withstand concentrated fishing pressure, although future population studies need to be conducted.
Mahi mahi is Hawaiian for “strong strong”, which fits this fast-moving and fast growing fish. Thanks to their healthy appetites, they can reach up to 6 feet in length and weigh in at 70 pounds. The peak season for mahi mahi is in January to February and again during the summer.
Mahi mahi appealed to us because of its sweet flavor and firm texture. It’s also a versatile fish that produces great results using just about any cooking method. If you’re not a fish person, give mahi mahi a try, as it has a mild, sweet flavor. You can substitute it in any recipe that calls for tilapia or catfish.
This recipe is a good combination of sweet and salty. The fish will soak up the marinade, leaving you with a mouth-wateringly delicious dish.
Ginger Glazed Mahi Mahi
From: All Recipes
- 3 Tbsp honey
- 3 Tbsp tamari
- 2 Tbsp balsamic vinegar
- 2 Tbsp freshly squeezed orange juice
- 1 tsp grated fresh ginger root
- 2 tsp garlic powder
- 2 tsp olive oil
- 4 (6 oz) mahi mahi fillets
- salt and pepper, to taste
- 1 Tbsp vegetable oil
In a shallow dish, stir together the honey, tamari, vinegar, orange juice, ginger, garlic powder and olive oil. Season the fish fillets with salt and pepper and place them into a dish. If the fillets have skin on them, place them skin side down. Cover and refrigerate for 20 minutes.
Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve the marinade. Fry fish for 4-6 minutes on each side, turning only once, until the fish flakes easily with a fork. Remove the fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.