Ginger Glazed Mahi Mahi

You can never have too many main course recipes, so give Ginger Glazed Mahi Mahi a try. This recipe serves 4 and costs $6.11 per serving. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 260 calories, 33g of protein, and 7g of fat per serving. 31545 people were impressed by this recipe. This recipe from Allrecipes requires balsamic vinegar, vegetable oil, garlic, and honey. From preparation to the plate, this recipe takes around 37 minutes. With a spoonacular score of 84%, this dish is awesome. Similar recipes are Ginger-Glazed Mahi Mahi with Pico de Gallo, Ginger-Soy Glazed Mahi Mahi, and GINGER GLAZED MAHI MAHI.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 12 minutes

 

Ingredients:

3 tablespoons balsamic vinegar

1 teaspoon grated fresh ginger root

1 clove garlic, crushed or to taste

3 tablespoons honey

4 (6 ounce) mahi mahi fillets

2 teaspoons olive oil

salt and pepper to taste

3 tablespoons soy sauce

1 tablespoon vegetable oil

Equipment:

frying pan

Cooking instruction summary:

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 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 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.

 

Step by step:


1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

2. Heat vegetable oil in a large skillet over medium-high heat.

3. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork.

4. Remove fillets to a serving platter and keep warm.

5. 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.


Nutrition Information:

Quickview
260k Calories
33g Protein
6g Total Fat
16g Carbs
15% Health Score
Limit These
Calories
260k
13%

Fat
6g
10%

  Saturated Fat
3g
22%

Carbohydrates
16g
5%

  Sugar
14g
17%

Cholesterol
124mg
41%

Sodium
1101mg
48%

Get Enough Of These
Protein
33g
66%

Selenium
62µg
89%

Vitamin B3
10mg
55%

Vitamin B6
0.72mg
36%

Phosphorus
265mg
27%

Potassium
763mg
22%

Vitamin B12
1µg
17%

Magnesium
58mg
15%

Iron
2mg
13%

Vitamin B5
1mg
13%

Vitamin B2
0.15mg
9%

Manganese
0.14mg
7%

Vitamin A
306IU
6%

Zinc
0.9mg
6%

Copper
0.1mg
5%

Calcium
33mg
3%

Vitamin B1
0.04mg
3%

Folate
11µg
3%

Vitamin E
0.42mg
3%

Vitamin K
2µg
2%

covered percent of daily need
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Food Trivia

Grape growing is the largest food industry in the world as there are more than 60 species and 8000 varieties of grapes.

Food Joke

The City Health Inspector walks into a new restaurant unannounced and takes a seat to where he can see the kitchen. While he is sitting there, an order goes back for a pizza. The chef appears and the Health Inspector nearly chokes when he see that he is not wearing a shirt. The chef then proceeded to grab a lump of pizza dough and press it out flat on his bare chest. Appalled, the Health Inspector had barely finished writing up this infraction when an order came back for a hamburger. The cook proceeded to grab a handful of ground meat and pressed it into a perfect patty in his armpit. Shocked and bewildered, the Health Inspector called for the manager and explained the gravity of the deplorable conditions he had seen. "That's nothing," said the manager, "you should come back at five in the morning when he makes the donuts!"

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