This fish was sweet, spicy, and even a little tangy, and would be great served over rice and with grilled or roasted veggies. My husband licked his plate and said he wants it again soon. We baked it in the oven, but it would be just as delicious—if not better—grilled.
Ginger Glazed Mahi Mahi
adapted from Sunny Side Up in San Diego
3 tablespoons honey or agave nectar
3 tablespoons soy sauce
3 tablespoons red or white wine vinegar
1/2 teaspoon ginger
Pinch of red pepper flakes (kick it up a notch with 1/2 teaspoon!)
3 cloves garlic, crushed or to taste
1 teaspoons olive oil
4 mahi mahi fillets (tilapia would be great, too)
salt and pepper to taste
sliced scallions (optional for garnish)
In a shallow glass dish, stir together first seven ingredients. (If the honey is too thick, heat mixture in microwave for about 20 seconds). 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 30 minutes to marinate. If fillets don't have skin, flip fillets and continue marinating after 15 minutes.
After marinating, pour the marinade into a small pot and bring to a boil on medium heat. (Keep an eye on it that it doesn't boil over quickly.) Turn down to a simmer and let it thicken while you grill/bake the fish.
Grill the Mahi Mahi for 4 minutes on each side or bake at 400 degrees for around 10 minutes are until flaky and done.
Serve by pouring the glaze over the fish and sprinkling with scallions.