Wednesday, February 9, 2011

Ginger Glazed Mahi Mahi

Seafood or salad is usually on the menu when I am cooking for myself. This recipe is quick, delicious, and very easy to scale.  I enjoyed the mahi-mahi with a side of sauteed mixed veggies. Just use whatever you have in the fridge and saute them with a little oil and spices. Be carful not to over-reduce the glaze or you will have a sticky (but sweet) mess. Scale the ingredients in this recipe for your dinner crowd and enjoy!

Adapted from

Serves 1, but easily scaleable.

1 tsp ginger root, shredded
1 clove garlic, minced
1 Tbsp coconut aminos
1 tsp raw organic honey
1 Tbsp balsamic vinegar
1 mahi-mahi fillet
sea salt
freshly ground black pepper
1 Tbsp coconut oil


  1. Use a whisk to combine ginger, garlic, aminos, honey, and vinegar in a shallow dish.
  2. Season fish with salt and pepper, and place into the dish. If your fish has skin, place it skin-side down. Marinate in the refrigerator for 20 minutes, flipping the fish after 10 minutes so both sides are marinated.
  3. Warm oil in a large skillet over medium-high heat. Place fish in pan, reserving marinade. Cook for 4-6 minutes on each side, turning once, or until fish flakes easily with a fork.
  4. Transfer fish to a plate and keep warm
  5. Reduce heat to medium and add marinade to skillet. Let simmer for about 2 minutes or until it thickens to a glaze consistency.
  6. Drizzle glaze over fish and serve with mixed veggies on the side.

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