Glazed Mahimahi

Oxmoor House
4 servings (serving size: 1 fillet)


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3 tablespoons honey
3 tablespoons sherry vinegar
1 teaspoon minced peeled fresh ginger
4 garlic cloves, crushed
4 (6-ounce) mahimahi fillets
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper


Combine first 4 ingredients in a shallow dish; stir well. Place fish in a single layer over mixture in dish, turning to coat. Cover and marinate in refrigerator 20 minutes, turning fish once. Remove fish from marinade, reserving marinade.

Heat oil in a nonstick skillet over medium- high heat. Add fish, and cook 6 minutes. Turn fish; sprinkle with salt and pepper. Cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan; keep warm.

Add reserved marinade to pan; cook over medium-high heat 1 minute, scraping pan to loosen browned bits. Spoon glaze over fish.

Created date

March 2010

Nutritional Information

Calories 213
Fat 2.9 g
Satfat 0.6 g
Protein 31.7 g
Carbohydrate 14.3 g
Cholesterol 124 mg
Iron 2.1 mg
Sodium 297 mg
Caloriesfromfat 12 %
Fiber 0.1 g
Calcium 33 mg