LEMON & HONEY MARINATED MAHI-MAHI W/ GLAZE
I thought this recipe up one night while trying to find a quick and easy meal with the ingredients I had on hand. It's fast, cheap, and a hit with the girlfriend and family. I'm not a big seafood guy, but the mild ginger and lemon flavors accent perfectly with the honey glaze and even I can't say no. *This recipe works equally well with swordfish or tuna. Also try substituting soy sauce or teriyaki for hoisin for some additional variety*
Provided by GenYChef
Categories Mahi Mahi
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm) thick.
- In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce. Stir until uniform.
- Place both the fish and sauce in a large bag and marinate in the fridge for no more than 20 minutes, making sure to coat the fillets evenly. *Marinating for longer than 20 minutes will start to break down the proteins in the fish. Trust me, you want to avoid that.
- When the fillets are done marinating remove them from the bag and set them aside for now. Reserve the marinade in the bag or a small bowl, you'll use it later.
- Heat a medium sized skillet or wok on medium-high heat for 30 seconds (or until a drop of water will instantly boil when added to the pan).
- Add the olive oil and coat the pan evenly.
- As soon as the pan's hot and coated add the fillets. Then sprinkle half of the salt, black pepper, and ginger powder onto the fillets, making sure to cover as much of the meat as possible.
- Let the fillets cook undisturbed for about 30 seconds or until you notice the edges of the meat beginning to whiten.
- Cook the fillets until their bottom sides start to caramelize and turn a light golden color (1-2 minutes); flip.
- Sprinkle the remaining salt, black pepper, and ginger powder onto the fillets and continue cooking until each side is golden and each fillet flakes (2-4 minutes, depending on thickness).
- Remove the fillets to a serving plate and cover.
- Add the reserved marinade to the pan and simmer on low heat until the resulting glaze turns a light golden-brown (1-3 minutes). *Make sure to scrape the bottom of the pan to add the fillet drippings to the glaze.
- Spoon the glaze over each fillet and serve.
Nutrition Facts : Calories 200, Fat 5.9, SaturatedFat 0.9, Cholesterol 82.8, Sodium 268, Carbohydrate 15.4, Fiber 0.2, Sugar 13.4, Protein 21.4
HONEY GARLIC MARINADE
Make and share this Honey Garlic Marinade recipe from Food.com.
Provided by CHILI SPICE
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a large glass bowl or shallow dish, whisk together marinade. Add 4 servings (1 lb boneless or 2 lb bone-in) food; cover and refrigerate for 4 hrs, or 30 minutes for fish. Makes about 1/3 cup.
Nutrition Facts : Calories 18.7, Sodium 252.5, Carbohydrate 3.8, Fiber 0.1, Sugar 3, Protein 0.6
HONEY MARINADE
This honey marinade has many great uses: As a vinaigrette, it can be drizzled over salad greens such as arugula or watercress; add it to shredded red or green cabbage for a sweet-and-sour slaw; toss it with steamed cauliflower or broccoli; or marinate firm tofu in it before baking or grilling.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup
Number Of Ingredients 5
Steps:
- In a small bowl, whisk together mustard, honey, vinegar, and oil. Season with pepper. Pour marinade over 6 pork chops or 4 chicken breasts. Refrigerate 1 hour (or up to 3 hours) before grilling, baking, or panfrying.
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