Chris' Recipes

Bon Appetite!

Maple & Ginger Glazed Mahi Mahi

Written By: Chris - May• 28•13

This was the first meal that I had prepared recently after returning home from our long, but wonderful annual anniversary vacation.  I thought we should eat on the lighter side and chose fish.  I had picked up some awesome Maple infused Balsamic Vinegar while we were in Napa Valley; which is what inspired this dish! I love Asian flavors, so this turned out perfect and delicious!

Mahi Mahi Also known as dolphinfish. (but it’s not a dolphin, don’t worry!  Sometimes being called dolphinfish causes it to be confused with the more widely known marine mammals called dolphins, far from the surface-dwelling ray-finned fish)  It is a mild, sweet fish that has a very firm flesh that makes cooking really easy!  It also doesn’t have a “fishy” taste, which is important to us.  According to the American Heart Association, it is packed with B-complex vitamins, omega-3 fatty acids and various minerals essential to thyroid function, immune system strength and bone, nerve and muscle function.  Dietary intake of omega-3 fatty acids contributes to lower rates of atherosclerosis, and reduced triglyceride and blood pressure levels, ALL good for Bill! 

The balsamic was the star of the show!

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Ingredients:

1 Tablespoon Agave, dark
2 Tablespoons Pure Maple Syrup
2 Tablespoons Soy Sauce
2 Tablespoons Balsamic Vinegar, I used Maple infused
2 Tablespoons Ginger, grated
1 Garlic Clove, grated
1 Tablespoon Olive Oil, I used Harissa infused – Hot!
1 Tablespoon Vegetable Oil, for frying fish
2 Fillets of Mahi Mahi
Salt & Pepper to taste

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In a shallow bowl, stir together the Agave, syrup, soy sauce, balsamic vinegar, ginger, garlic and olive oil and black pepper.

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Place the fillets of fish into the marinade. If the fillets have skin on them, place them skin side down.  Refrigerate for 20 to 30 minutes to marinate, turning a couple of times.  Remove fish from the marinade, but reserve the marinade for reducing.

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Heat vegetable oil in a skillet over medium-high heat.  (I like to use my hot cast iron skillet)  Fry fish for three to six minutes on each side, (depending on the size of your fillets) turning only once, until fish flakes easily with a fork.  Meanwhile, pour reserved marinade into another small the skillet and heat over medium to medium low heat until the mixture reduces to a glaze consistently.

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I cheated to make a quick and easy meal by using this easy, heat and serve Quinoa that I picked up at Costco and served it along side with a simple salad.  Remove fillets to a serving platter and keep warm. 

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Spoon glaze over fish, and serve immediately.

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We also enjoyed a delightful new wine that we picked up on vacation!  This 2010 Quantum Red Blend from Beringer is a Cabernet Sauvignon-based wine in its first vintage.  It flows across the palate with attractive layers of deep, resonant fruit. Dark raspberry jam, orange rind, cloves, violets and cinnamon are all woven together gracefully. This open, approachable Bordeaux-style blend should drink well pretty much right out of the gate. Quantum is 75% Cabernet Sauvignon, 10% Merlot, 5% Cabernet Franc, 5% Petit Verdot and 5% Petite Sirah.

Enjoy!

Cheers!
~Chris

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