Kiribati glazed mahi mahi is absolutely delicious and takes me right back to the Islands. This glaze can be used on just about any type of fish or even chicken would be great. The trick when cooking fish is to not overcook it. This dish was made on the stove top but you could easily grill it as well. The glaze has a tenancy to burn so watch it closely. When cooking it on the stove top once you have a nice glaze on both sides of the fish, you can add a little water to stop the glaze from burning. I served this dish with simple white rice although coconut rice would also be terrific and some chopped pineapple. It is a light healthy meal. Enjoy
Kiribati Glazed Mahi Mahi
- 2 lbs mahi mahi fillets or any other fish you like
- 1/2 cup teriyaki marinade i like soyaki as it has great flavor along with sesame seed
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon honey
- 1 teaspoon fresh ginger root or paste
- 1 teaspoon chili paste
- 1 clove garlic minced
- 2 teaspoons coconut oil
- sesame seeds optional
- salt and pepper
- Coconut oil to cook on stove top or else oil for your grill
- In a shallow glass dish, mix together the teriyaki marinade, balsamic, ginger, chili paste, garlic, honey coconut oil and sesame seeds if using.
- Season the fish fillets with salt and pepper
- place the fish in the dish to marinade
- Cover and refrigerate for for at least 20 minutes (turn over once during marinade)
- To cook:
- Heat coconut oil (just about a tablespoon to coat the bottom of the pan) In a skillet to medium high heat. (or you can cook on a grill)
- To cook remove fillets from marinade and reserve marinade.
- Fry the fish for about 4 to 6 minutes per side, turning only once, until the fish flakes easily with a fork.
- Remove fillets to a platter and keep warm.
- Pour the reserved marinade into the skillet and heat over medium high heat until it turns into a glaze. Spoon glaze over fish and serve extra on the side .
- Serve with white rice and pineapple