What I most love about fish is the ease in which you can make a truly tasty dish. It doesn't take a lot of prep, and with very little time investment, you can make a brow-raising and tastebud-pleasing entree to plate and serve.
I thawed some mahi-mahi from a Whole Foods splurge a few months ago, and had no idea what to serve with it until my eyes landed on the piece of fresh ginger that I had just picked up. Quickly, the marinade came together. In an ultra-rare twist from the girl who rarely merges sugary sweet and savory, I made a ginger and maple syrup glaze amped up with shallots, garlic, and other spices to top my broiled mahi-mahi.
It's really simple: Quickly saute a shallot in some butter, then add finely chopped ginger and garlic. After it gets a chance to cook, season the mix with just a bit of cayenne and chili powder, pour in some maple syrup, and then squeeze in a small lemon. Just let it reduce down and you have a tasty topping for your fish.
11-18-2008 @11:32PM Patricia Eddy said... This would just as well with rock fish and substituting honey and agave nectar for the maple syrup. I used a 50/50 mix because my husband is diabetic and can't handle all of the sugar.
I will DEFINITELY make this again.
-Patricia
www.cooklocal.com
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