Beks Grilled Mahi Mahi Fillets In Soy Ginger Marinade Oamc Food

THE BEST MAHI-MAHI

Steps:

• For the salsa: Prepare a grill or grill pan for medium heat. When hot, brush generously with vegetable oil.
• Grill the pineapple rings and scallions (working in batches if using a grill pan), flipping the scallions often, until tender and charred, 3 to 5 minutes total and flipping the pineapple once, until nicely charred, about 5 minutes on each side. Let cool on a cutting board then dice. Toss to combine with the lime juice and salt in a medium bowl. Set aside. (The cilantro and mint will be added just before serving.)
• For the mahi-mahi: Combine the soy sauce, red pepper flakes, garlic, scallion, ginger, lime juice and reserved pineapple juice in a small saucepan over medium heat. Bring to a simmer and cook until reduced by half, syrupy and thick, about 6 minutes.
• Pat the mahi-mahi dry with paper towels and generously brush the tops of the fish with the glaze; season with a good pinch each of salt and pepper. Grill glaze-side down, undisturbed, until nicely charred, about 5 minutes. Brush the tops of the fish with glaze and season with another pinch each of salt and pepper. Flip and grill, undisturbed, until the fish is cooked through, 3 to 5 minutes. Brush the tops with more glaze.
• Divide the fish among plates. Fold the cilantro and mint into the pineapple salsa, then spoon it over the fish. Serve immediately.

BEK'S GRILLED MAHI MAHI FILLETS IN SOY GINGER MARINADE (OAMC)

Steps:

• In a 1 gallon zipper bag, combine all ingredients except fish. Squish to combine. Add mahi and seal, refrigerate at least 4 hours or overnight.
• OAMC - squeeze all air out of zipper bag, or seal in a vacuum sealer and store in the freezer. Defrost and grill, following instructions below.
• Spray grill with non-stick cooking spray, the preheat to 475°F Cook fillets about 4 minutes on the first side, then turn and cook another 2-3 minutes, depending on thickness. Trust yourself on the grill, based on the thickness of your fillets - don't blindly use my timing! An overcooked fish is a sad fish.

GINGER GLAZED MAHI MAHI

Steps:

• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
• Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
• Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

UNCLE BILL'S SOY-GINGER MARINADE

Steps:

• In a mixing bowl, mix together all ingredients except beer; stir well.
• Now add beer and stir gently so the marinade does not foam too much.
• Prepare steaks,using a knife by scoring any fatty outside areas on steaks.
• This prevents the steaks from curling.
• Place steaks in a casserole dish.
• Pour marinade over and using a fork, punch holes in the steaks so the marinade penetrates the steaks; punch both sides.
• Cover and marinate for at least 4 hours in the refrigerator before cooking.
• You may marinate for a longer period if desired.
• This marinade is also excellent for roasts.
• Barbecue or fry steaks to your desired doneness.
• You can also substitute and use a dry red wine instead of beer.
• Steaks should be about 1 inch in thickness.
• Rib-eye steaks can be marinated for a different flavor, but I do not recommend as the rib eyes are good with some pepper and granulated garlic powder.
• If you are using Chuck Steaks, I suggest that you marinate for at least 24 hours or longer.
• This marinade is excellent to marinate roast beef of your choice.

HONEY GINGER GRILLED SALMON, SWORDFISH OR MAHI MAHI

Steps:

• Add all ingredients except fish in a large resealable plastic bag and mix well. Add fish and refrigerate to marinate for 15 minutes.
• Remove salmon from marinade and discard marinade.
• Grill on a greased grill rack over medium-high heat 5-6 per side for slightly rare salmon or cook until fish flakes easily with a fork.

MAHI MAHI WITH BROWN-SUGAR SOY GLAZE

Steps:

• Preheat oven to 200°F.
• Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.
• Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.
• Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.).
• Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.

LEMON & HONEY MARINATED MAHI-MAHI W/ GLAZE

Steps:

• Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm) thick.
• In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce. Stir until uniform.
• Place both the fish and sauce in a large bag and marinate in the fridge for no more than 20 minutes, making sure to coat the fillets evenly. *Marinating for longer than 20 minutes will start to break down the proteins in the fish. Trust me, you want to avoid that.
• When the fillets are done marinating remove them from the bag and set them aside for now. Reserve the marinade in the bag or a small bowl, you'll use it later.
• Heat a medium sized skillet or wok on medium-high heat for 30 seconds (or until a drop of water will instantly boil when added to the pan).
• Add the olive oil and coat the pan evenly.
• As soon as the pan's hot and coated add the fillets. Then sprinkle half of the salt, black pepper, and ginger powder onto the fillets, making sure to cover as much of the meat as possible.
• Let the fillets cook undisturbed for about 30 seconds or until you notice the edges of the meat beginning to whiten.
• Cook the fillets until their bottom sides start to caramelize and turn a light golden color (1-2 minutes); flip.
• Sprinkle the remaining salt, black pepper, and ginger powder onto the fillets and continue cooking until each side is golden and each fillet flakes (2-4 minutes, depending on thickness).
• Remove the fillets to a serving plate and cover.
• Add the reserved marinade to the pan and simmer on low heat until the resulting glaze turns a light golden-brown (1-3 minutes). *Make sure to scrape the bottom of the pan to add the fillet drippings to the glaze.
• Spoon the glaze over each fillet and serve.

GRILLED MAHI MAHI AND ORANGE GINGER SAUCE

Steps:

• Preheat to medium high. Slightly oil grate to prevent fish from sticking. Season mahi mahi with salt and pepper. Combine lime juice, soy sauce, ginger paste and oil mix well. Place mahi mahi in plastic bag and add marinade. Marinade for 20-30 minutes. Grill for 6 - 8 minutes on each side.
• Meanwhile drain marinade into sauce pan. Bring to a boil and reduce until reduced by half. Add brown sugar and butter.
• Plate mahi mahi with sauced drizzled on top.