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Honey Glazed Mahi Mahi with Caramelized Balsamic Onions and Haricot Vert

July 1, 2009

The star of this recipe is really the marinade for the mahi mahi. For a very long time, I have always bought pre-marinade chicken or fish, not knowing how easy it is to make a simple and delicious marinade. I marinaded 2 fish fillets overnight to really soak in the flavor, since white fish can sometimes be bland without seasoning.

Honey Soy Ginger Marinade (great for any kind of fish, preferably white, and chicken)

1/2 cup soy sauce

1/2 water

2 ginger diced

2 tablespoons honey

2 tablespoons rice wine vinegar

1. Place mahi mahi steaks in a shallow dish and cover with the marinade. Turn to coat well. Cover with plastic wrap and refrigerate.

2. Grill the mahi mahi until it is opaque in the center, 4 to 5 minutes per side. Serve with the tomato salsa. Lay the fish on top of 1/4 cup cooked jasmine rice and top with fresh tomato and cilantro. This simple, yet elegant presentation will sure delight your taste buds. The cilantro and tomato gives the fish a bit of asian-mexican fusion and serves as a wonderful contrast to the hot fish. This grilled fish is the perfect hot-weather dish, served along side some rice. As a side dish, I prepared some caramelized onions with haricot vert (also known as french green beans)

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Caramelized Balsamic Onions and Haricot Vert

Serves 2

1/2 pound haricot vert

1/2 tablespoon minced garlic

4 finely choppped small onions

1 tablespoon balsamic vinegar

dash of salt

1. Preheat pan and toss in garlic, onion, and haricot vert.

2. Let simmer until onions become carmelized, add a pinch of salt and balsamic vinegar

3. Cook for 5-8 minutes until onions become translucent and the green beans still have a crunch


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One Comment leave one →
  1. mom permalink
    July 3, 2009 2:33 am

    just by looking at the photos makes my mouth watering

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