SAVORY GLAZED MAHI MAHI

[Ol-blue]

You will enjoy the sweet, garlic flavor of this marinade. It is important to use fresh ginger root in this recipe.
Enjoy! Debbie

SAVORY GLAZED MAHI MAHI

4 MAHI MAHI; Fillets.
4 tablespoon(s) WATER
3 1/2 tablespoon(s) BROWN SUGAR
3 tablespoon(s) SOY SAUCE
1 tablespoon(s) BALSAMIC VINEGAR
2 teaspoon(s) GINGER; Fresh, Grated.
2 clove(s) GARLIC; Ran Through Press Or Finely Minced.
1 teaspoon(s) OLIVE OIL
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In a shallow dish, add the sugar, water, soy sauce, balsamic vinegar, ginger, garlic and olive oil and mix well.
Place fillets in marinade, turning fillets over to coat.
Cover, and refrigerate for 30 minutes turning over fillets half way through.
Remove fish from marinade, reserve marinade.
Place fish on a baking sheet covered with foil.
Broil fish for 4 to 6 minutes on each side, turning only once, until fish flakes with a fork.
While fish is cooking, pour reserved marinade into a sauce pan and reduce glaze until the glaze reduces to a thin glaze.
To serve, spoon glaze over fish, and serve.
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[Calicolady]

Sounds like another good one, Ol-blue.
Me, I'd probably throw in pineapple rings with the fish too. They'd taste great with the marinade on and be good with the fish too.
And could be done on the grill as well.
I'm picturing with some fluffy white rice. Oh yum!

Thanks for posting this.

 

[Ol-blue]

Sounds like another good one, Ol-blue.
Me, I'd probably throw in pineapple rings with the fish too. They'd taste great with the marinade on and be good with the fish too.
And could be done on the grill as well.
I'm picturing with some fluffy white rice. Oh yum!

Thanks for posting this.

Pineapple would be really good. Thanks for the idea.

 

[Calicolady]

Oh come now. With those beautiful pineapple (hawaiian) burgers, you never thought of pineapple?
Glad to help, then!

 

[Ol-blue]

I know, whats up with that. It must be the cold I have.