"Dog3" > wrote in message
1...
>I got a couple of awesome mahi mahi fillets from the fish guy this morning.
> Man does it smell fresh. I'm going to grill it with a ginger glaze. I
> picked up some fresh gingerroot this morning also.
>
> Here is what I'm going to do. I seldom measure so the measurements are
> approximate but darned close to accurate. I've made this glaze before and
> used it on other fish and it's good!
>
> 1 1/2lb. fresh mahi mahi fillets (if using frozen thaw first) about
> an inch thick.
> 2 tbsp. molasses
> 2 tsp. soy sauce (I use the reduced sodium but regular is fine)
> 2 tsp. grated fresh gingerroot
> 1/2 tsp. minced garlic (I've used the bottled garlic in a pinch-not
> the same tast but works fine)
> 1/4 tsp. toasted sesame oil or olive oil or toast the sesame seeds
> in a drizzle of oilve oil and add it to the glaze. I use
> toasted sesame oil.
>
> I spray the grill rack with some non stick spray to keep the fillets from
> sticking and then I preheat the grill to about medium. While the grill is
> preheating I cut the fillets into generous portions. Then I mix together
> the molasses, soy sauce, gingerroot, garlic and sesame oil. Let rest for a
> bit. Grill the fillets for about 10 minutes (5 minutes for less thick
> fillets) turn once during the grilling process or after about 5 minutes.
> After turning, brush fillets with molasses mixture during the final 5
> minutes of cooking.
>
> I'm serving with steamed asparagus and butter sauteed carrot strips.
> Dessert is going to be baked pears.
>
> Michael

Mmmm, mahi mahi! One of the best fish. Last summer we went on a charter to
the gulf stream off the NC coast and caught about 100 pounds. The last few
packages are still in the freezer. Last night I decided to try fish tacos
for the first time and was very happy with the results.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm