Wednesday, December 25, 2013

Honey-Ginger Mahi Mahi

Merry Christmas!!! The recipe of the week is not very christmassy but since I don't eat turkey, this will have to do. The recipe is for Mahi Mahi, which I had never made before I left Canada, so it's new, but pretty easy and quite delicious, and a nice change from salmon. Also, fun fact, in the states they often call Mahi Mahi Dolphin, what's up with that?

Preparation Time: 10 mins Cook Time: 10-15 mins Serves: 2


1 oz Mahi Mahi
3 tbsp honey
3 tbsp soy sauce
3 tbsp balsamic vinegar
1 tbsp olive oil
3 tbsp minced ginger
1 tbsp minced/crushed garlic


In a bowl mix all the ingredients together (including the olive oil). Season the Mahi Mahi with salt and pepper and then let it marinate in the dish of sauce for half an hour (your don't need to, but it does add more flavor to it). I usually sear Mahi Mahi in a skillet on the stove. Heat your skillet with a bit of oil in it and then sear it by putting it in the pan and searing it on each side for 1-3 minutes, depending on how big your pieces are and how rare you like it. You can cook it all the way through, though Mahi Mahi is supposed to be served pretty rare, I like it when it's cooked almost all the way, but still a bit pink on the inside. If you have any left over sauce, heat it in the pan (it makes it a bit thicker) and pour it over the fish and serve! 

In the pictures I used what is called Mahi nuggets, which is essentially just small pieces of Mahi Mahi, but any size works!
Ready to eat!

1 comment:

  1. Merry Christmas! Xmas in the Peg won't be the same without you! Congrats on your crossing! We're impressed, and relieved!
    Your Mahi mahi looks great! Enjoy! Ho ho ho