…A few simple on-hand ingredients make this grilled fish unforgetable…

…some EVO, balsamic vinegar,
some Bragg soya seasoning (or soya sauce),
Buckwheat honey,
fresh garlic and grated ginger is all that’s needed…
I found a way to keep ginger on hand
without it going furry or soggy in a humid boat environment
by peeling, slicing and imersing in a container of sherry or vodka.
The ginger stays crisp indefinitely
(in my kitchen/galley it never lasts long enough for me to know its shelf life).
The ginger infused liquid is also great added to sauces and cocktails.


Ginger Glazed Mahi Mahi


2 servings

1 tablespoons grated ginger

3 tablespoons balsamic vinegar

3 tablespoond honey

3 tablespoons soya sauce or Bragg seasoning (less sodium)

(buckwheat honey if available adds more depth of flavour)

1 crushed garlic clove

1 tablespoon EVO

1/2 teaspoon sea salt

1/2 teaspoon ground pepper

2 mahi mahi filets

Combine all ingredients in shallow dish

Place filets in dish turning a couple of times to coat well

Let stand at least 30 minutes

Remove filets from marinade and cook on hot grill,

approximately 4 minutes per side depending on thickness, turning once only.

In the meantime pour marinade in small saucepan

and simmer until slightly reduced.

Serve sauce over cooked fish

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