I think the old counters had been in here since the house was built, these days, some might consider them to be quite retro, but to me they were bloody horrible. The next job will be tiling the walls around the counters. They were covered with some equally horrible laminate, which we had to rip off prior to the advent of the counters. The walls are now a lovely nicotine brown from the old glue, they remind me of many pub ceilings I saw in England – in the pre-smoking ban days, of course.
Anyway, enough of the waffle, and on with the recipe. You can also cook this dish on the BBQ, just place Mahi Mahi on a piece of heavy-duty foil and baste the fish with the marinade during cooking.
Incidentally, the marinade for this fish is equally yummy with chicken, pork and beef. Just increase the ingredient quantities depending on the size of your cut of meat, (I use about ¼ of a cup, honey, soy sauce and balsamic vinegar), and use fresh ginger for extra pep.
Honey and Ginger Glazed Mahi Mahi
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
3 tablespoons honey
2 garlic cloves, finely chopped
2 teaspoons ground ginger
Black pepper, to taste
2-4 Mahi Mahi fillets
1 tablespoon olive oil
- In a shallow dish, mix together first 6 ingredients, add the Mahi Mahi, cover dish and marinate in the refrigerator for 1 hour. Turn the fish over halfway through the marinating process.
- Heat olive oil in a large skillet over a medium heat. Add fish to skillet reserving marinade. Cook for about 5 minutes each side, or until fish flakes easily with a fork. Remove fish to a warm serving plate and keep warm.
- Add marinade to skillet and cook, stirring continuously, until reduced to a glaze. Pour glaze over fish and serve.