Dog3 wrote:
> 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

Sounds like an awesome recipe and plan, Michael! I'm always looking for new
and interesting ways of preparing fish; this is a keeper. Thanks for
sharing!

kili