When Bill and I go grocery shopping over the weekend, we usually peruse most of the aisles together using the list I’ve made based on the week’s meal plan. Once we reach the fresh end of the store, however, we split up to tackle our own strengths. Bill goes straight to the fish counter to see if there are any aquatic delights waiting for us, while I handle the fresh produce. Since Bill grew up in the Northeast, he has a much better knowledge of fish than I do and I love to take advantage of his culinary skills while getting a dose of brain food from the fishies as well. This week Mahi Mahi was a great price, so it became our Monday night dinner. For months Bill has been perfecting a delicious marinade for fish like the Mahi and he was eager to put his latest iteration to the test. Let me tell you, it was a smash hit! I could’ve spooned the reduced marinade out of the pan and straight into my mouth : )
Bill’s Magical Mahi Mahi
- 1 pound Mahi Mahi filets
- 2 Tablespoons olive oil
- 2 teaspoons dried ginger
- 1 Tablespoon minced garlic
- 1 Tablespoon lemon juice
- ¼ cup soy sauce
- ¼ cup honey
- ¼ cup dry red wine
- 1/8 teaspoon cayenne pepper
- Add all ingredients besides Mahi Mahi to a medium bowl and whisk well to combine to create marinade.
- Pour prepared marinade in a large ziptop bag and add Mahi Mahi filets. Make sure to fully cover filets with the marinade.
- Seal the bag and place in the refrigerator to marinate for at least four hours, preferably overnight.
- After the fish has marinated, heat a non-stick skillet to medium heat on the stovetop. Add fish and all marinade. Cook for 5-7 minutes on each side.
- When fish is cooked through, remove from the skillet and raise heat to
- medium-high to reduce the marinade. Cook for 2-4 minutes, or until thickened and delicious.
- Remove skin from fish and serve topped with reduced marinade.
We serve it with couscous on the side to help soak in all of the tasty sauce. You should definitely try this one out!