| We found this recipe in Truck Lagoon in Chuuk, | | | | them into the dish. If the fillets have skin on them, |
| Micronesia on a diving vacation. This Mahi Mahi recipe | | | | place them skin side down. |
| is full of flavor and combines both sweet and sour | | | | Cover, and refrigerate for 20 minutes to marinate. |
| taste sensations. The 30 minute prep time includes 20 | | | | Cooking Time (10-12 Minutes) |
| minutes to marinate. We like it so much we ate it | | | | Heat vegetable oil in a large skillet over medium-high |
| every day there was fresh Mahi in the restaurant. | | | | heat. Remove fish from the dish, and reserve |
| We would always know it was on the menu when | | | | marinade. |
| one of the cooks would take the head & back | | | | Fry fish for 4 to 6 minutes on each side, turning only |
| bones out to feed the turtles! | | | | once, until fish flakes easily with a fork. Remove |
| Ingredients: 4 Mahi Mahi fillets 4/6oz | | | | fillets to a serving platter and keep warm. |
| 3 tablespoons honey | | | | Pour reserved marinade into the skillet, and heat over |
| 3 tablespoons soy sauce | | | | medium heat until the mixture reduces to a glaze |
| 3 tablespoons balsamic vinegar | | | | consistently. Spoon glaze over fish, and serve |
| 1 teaspoon grated fresh ginger root | | | | immediately. |
| 1 clove garlic, crushed or more to taste | | | | Recommended Sides: |
| 2 teaspoons olive oil | | | | White rice is a traditional accompaniment in Micronesia. |
| Sea Salt and Pepper to taste | | | | Often the vegetable was French cut green beans. |
| 2 tablespoons vegetable oil | | | | We recommend placing the Mahi Fillet(s) on top of |
| Prep Time (5 min active, 20 min marinade) | | | | the rice with the vegetable on the side. The glaze on |
| In a shallow glass dish, stir together the honey, soy | | | | the Mahi really works well in the rice & green |
| sauce, balsamic vinegar, ginger, garlic and olive oil. | | | | beans. |
| Season fish fillets with salt and pepper, and place | | | | |