August 7, 2022

Binary Blogger

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Binary Recipe: Ginger Mahi Mahi

3 min read

mahi-mahiI love to cook and the older I get the more I enjoy it. Taking regular foods and experimenting with spices, marinades, and cooking methods to change-up the menus in our busy lives. Now that Mrs. Binary is not longer with child we can re-introduce fish back into our diets. Mahi Mahi is the fish of choice in the Binary household for a few reasons. The main reason is that Mrs. Binary is not a “fish person”, hates fish that isn’t battered and deep-fried into a ball of unhealthily goodness that tastes nothing like fish. I will eat any fish you put in front of me, I don’t care it’s all good. But when fish night comes it’s Mahi Mahi.

The reason Mahi Mahi is the fish of choice over other whitefish like Cod or Talapia is Mahi Mahi has a far thicker and tougher texture than some others. With the thickness there’s far less of a fishy taste to it. If you want the steak of the sea that you can find in most area stores go with swordfish, but expect to pay a premium for it.

Over time I have experimented with various ways to prepare Mahi Mahi and this recipe is bay far our favorite.

Preparation time is about 15 minutes of cooking time and leave a good half hour to marinade the fish prior.

 

Ginger Mahi Mahi

  • 3 Tbsp Honey
  • 3 Tbsp Balsamic Vinegar
  • 3 Tbsp Light Soy Sauce
  • Shredded fresh ginger (if you don’t have any then don’t use it, definitely don’t use powdered ginger in this)
  • Few cloves of garlic (your preference)
  • Light Olive Oil
  • Salt and Pepper to taste (I use Kosher Salt)

In a large bowl or a Zip-Loc bag works, pour in 2 tablespoons each of the Honey, Vinegar and Soy Sauce. Put the chopped garlic and ginger in there too. Cover up the fish and put it in the fridge for 30 min.

When you are ready to cook you can do this on the grill, in the oven or on the stove. After trying all of them I find that pan frying them on the stove works best and keeps the fish the most moist.

Drizzle a pan with some olive oil and heat it up. When the oil is ready pull out the fish and place them in the pan. You can discard the marinade now. Cook the fish about 4 min per side on medium heat. When the fish begins to flake with a fork and the middle is white then you know its done. Now you can do the glaze.

Add 1 Tbsp of Vinegar, 1 Tbsp of Soy Sauce and 1 Tbsp of Honey to the pan. Now, with the honey spread it over the fish on each side. When all the ingredients are in the pan crank the heat up to high to get the liquids to boil. Continually flip the fish, making sure they get a good bath in the sauces. The liquid will burn off and the sugars will sear nicely into a black glaze. Do this for about 2 minutes, don’t over cook and make sure the fish is always moving to prevent drying it out. When it’s ready transfer to a plate and drizzle a little of the sauce that’s left over the fish.

Mmm, mmm good.

Any green steamed vegetable goes well with this.

Simple, easy, and Mahi Mahi is affordable for a healthy insertion to your busy life.

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