Doctors are always telling everyone to eat more fish. Up until Tom and I met which, was at this point a long time ago, I never ate fish. I would eat crustaceans but not fish that had fins. Now that I do eat regular fish (still trying to like salmon though) I am always looking for a good recipe. We now try to eat fish at least once a week. This recipe was inspired by wanting Asian food but trying to avoid having to order in take out. It is another quick and easy weeknight meal that takes very little effort and prep time. Enjoy!
3 scallions, minced
1 garlic clove, minced
2 tablespoons low sodium soy sauce
1 1/2 teaspoons mirin
1 tablespoon rice vinegar
1 tablespoon ginger, minced
2 Mahi-Mahi fillets
In a small bowl mix half the scallions, the garlic, soy sauce, mirin, vinegar and ginger together. Set aside.
Salt and pepper the mahi mahi filets on both sides. In a large saute pan with high sides and a cover pour in the soy sauce mixture. Place the Mahi-Mahi fillets on top of the sauce. Heat over high heat and bring the sauce to a boil. Reduce the heat to medium-low and cover. Cook for 6 minutes. Remove cover and top with the remaining scallions. Cover again and cook until the fish is opaque another 4-6 minutes.
Remove from heat and drizzle with the sauce from the pan. Enjoy!