Mahimahi with Honey-Ginger Glaze
Recipe from
Better Homes and Gardens
The sweet, moist flesh of this popular Hawaiian fish soaks up the zesty orange-accented glaze.
Servings:
Makes 4 servings.
Prep Time:
15 mins
Total Time:
57 mins
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Ingredients
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3 tablespoonshoneysee savings
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4 4-ounceskinless mahimahi fillets (about 1 inch thick)see savings
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3 tablespoonssherry vinegarsee savings
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1 teaspoongrated fresh gingersee savings
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1/2 teaspoonfinely shredded orange peelsee savings
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2cloves garlic, mincedsee savings
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1 tablespooncooking oilsee savings
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1/2 teaspooncornstarchsee savings
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Lemon wedges (optional)see savings
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Endive (optional)see savings
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Directions
1.
Place mahimahi in a shallow dish. For marinade, stir together honey, sherry vinegar, ginger, orange peel, and garlic. Pour marinade over fish. Turn fish to coat with marinade. Cover; marinate for 30 minutes, turning fish occasionally.
2.
Drain fish, reserving marinade. In a large skillet cook fish in hot oil over medium-high heat about 6 minutes. Turn fish and cook about 6 minutes more or until fish flakes easily when tested with a fork. Remove fish from skillet; keep warm.
3.
For glaze, in the same skillet stir together the reserved marinade and cornstarch. Scrape bottom of pan to loosen browned bits. Bring mixture to boiling. Cook and stir over medium-high heat about 1 minute or until glaze thickens. Spoon glaze over fish fillets. If desired, garnish with lemon wedges and endive. Makes 4 servings.
Nutrition information
Per serving: Calories 191, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 88 mg, Sodium 76 mg, Carbohydrate 15 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet
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