Ginger-Glazed Mahi-Mahi

By ruthg

This deliciously sweet and slightly spicy fish dish is a snap to put together. Ginger glaze can be made up to 2 days in advance and chilled until ready to use.

Ingredients

• 3 3 3 cups freshly squeezed orange juice, divided
• 4 4 4 tablespoons honey
• 1/4 1/4 1 cup plus 1 tablespoon soy sauce, divided
• 5 5 5 tablespoons ginger, minced, divided
• 1 1 1 small shallot, peeled and thinly sliced
• 1/4 1/4 to teaspoon cayenne pepper, or to taste
• Kosher salt and freshly ground black pepper
• 1/2 1/2 1/2 tablespoon cilantro leaves, chopped, plus more for garnish, divided
• 1/4 1/4 1/4 cup rice vinegar
• 3 3 3 tablespoons vegetable or canola oil, divided
• 4 to 6-ounce) 4 to 6-ounce) to 6-ounce) mahi-mahi fillets

Details

Servings 4
Preparation time 10mins
Cooking time 80mins
Adapted from google.com

Preparation

Step 1

To prepare ginger glaze, place 2 cups orange juice, honey, 1/4 cup soy sauce, 3 tablespoons ginger, shallot, and cayenne in a medium saucepan. Stir well over medium-high heat and bring to a boil. Lower heat to maintain a strong simmer and reduce to about 2/3 cup, about 18-20 minutes. Remove glaze from heat, strain through a fine-mesh strainer and cool to room temperature. Taste and season with salt and pepper.

To prepare mahi, whisk together remaining 1 cup orange juice, 1/2 tablespoon cilantro, rice vinegar, remaining 2 tablespoons ginger, remaining 1 tablespoon soy sauce and 1 tablespoon oil in a large glass or ceramic baking dish. Place mahi in the dish, turning to coat both sides with the marinade. Cover dish with plastic wrap, place in refrigerator and marinate for 30 minutes.

Drain marinade from mahi mahi and pat dry. Pour remaining 2 tablespoons oil in a large skillet and heat over medium-high heat until hot but not smoking. Carefully place mahi mahi in the skillet and sear until golden, about 3 to 4 minutes. Flip fish with tongs or a fish spatula and brush generously with glaze. Sear another 3 or 4 minutes for medium-rare and flip once more to coat the second side with glaze. Remove skillet from heat.

To serve, place each fillet on a warmed dinner plate. Garnish with cilantro leaves and serve immediately.