Mahimahi with Honey-Ginger Glaze

The sweet, moist flesh of this popular Hawaiian fish soaks up the zesty orange-accented glaze.

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Servings: 4
Prep Time: 15 mins
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  • 3   tablespoons 
  • 4   ounces 
    skinless mahimahi fillets (about 1 inch thick)
  • 3   tablespoons 
    sherry vinegar
  • 1   teaspoon 
    grated fresh ginger
  • 1/2  teaspoon 
    finely shredded orange peel
  • 2   
    cloves garlic, minced
  • 1   tablespoon 
    cooking oil
  • 1/2  teaspoon 
    Lemon wedges (optional)
    Endive (optional)
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.
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.
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: cal. (kcal) 191, Fat, total (g) 6, chol. (mg) 88, sat. fat (g) 1, carb. (g) 15, pro. (g) 19, sodium (mg) 76, Percent Daily Values are based on a 2,000 calorie diet
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