Posts Tagged 'ginger'

Simple honey ginger glaze and Mahi Mahi love

Friday when I was coming home from work I decided to pop into the nearby Safeway and see if they happened to have and fish on sale. To my surprise they had some nice looking Mahi Mahi for a mere $5.99 a pound. Mahi Mahi is one of my favorite fishes because it has a light taste and a firm texture, its one of those fishes that you dont have to try and hide the fishy flavor of. In fact a little salt pepper and lemon then lightly fried is all it takes. I first fell in love with it when I visited my godfather in Puerto Vallarta which has an abundance of Mahi Mahi off its shores.  I remember going to a little cafe in a small fishing village just outside of the city and ordering up a delicious fillet of Mahi Mahi that was just lightly seasoned with butter, lemon and salt and pepper then sauted. They served it with a pile of white rice, black beans and fresh tomato slices. That meal still ranks in my mind as one of the best meals of my life. Im convinced Mahi Mahi is Spanish for ‘true love’ (note- Mahi Mahi is totally not Spanish for ‘true love’ it is actually Hawaiian for ‘strong strong’)

Anyways I digress too much hehe. So I picked up two fillets of Mahi Mahi from Safeway…a bit skeptical because they were previously frozen and thawed…but for 5.49 for 2 fillets I couldnt pass up giving them a shot.

When I got home I decided to marinade them just in case their flavor wasnt the best (with fresh Mahi Mahi I wouldve just done some lemon and salt/pepper like I mentioned before). I made a simple Honey Ginger marinade and the came out fabulous! They tasted amazing! Firm but full of flavor! I will definitely have to go back and pick up some more.

Honey Ginger Glaze Mahi-Mahi


  • 3 tablespoons soy sauce
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons honey
  • 1 1/2 table spoons olive oil
  • 1 1/2 table spoons sesame oil
  • 2 teaspoons fresh grated ginger
  • 1 to 2 cloves fresh minced garlic
  • salt and pepper

This is a simple recipe that can be altered more or less because its basically equal parts of the main ingredients.  My recipe was a good amount for 2 fillets and I had plenty of sauce left over to drizzle on some Cilantro Pepper Rice (recipe to follow). Mix all the liquid ingredients together in a bowl (if you dont have sesame oil, just replace that with olive oil and you’ll be fine.  I just like the flavor of sesame oil).  Grate the ginger and mince the garlic.  Add to taste! Depending on the garlic and ginger individually and you own tastes, you might want more or less.  Season the fish with salt and pepper then place it in a dish and cover with the marinade.  Put it in the fridge for at lest 20 minutes.  Heat a saute pan over medium-high heat and put a little oil in.  Saute each side of the fish until its cooked (about 5 minutes on each side).  Transfer the fish to a plate.  Reduce the heat in the pan to medium and pour the remaining marinade in.  Heat until it is warm and has thickened slightly.  Top the fish with extra marinade and serve! This marinade would be delicious on just about any fish, especially a white fish, salmon or tuna.  You could also try it out on chicken!

Bonus Recipe!

Along with the Mahi Mahi I made a delicious Cilantro and Red Pepper Rice.  Its super easy to make and spices up plain white rice a bit.

Cilantro and Red Pepper Rice


  • Cilantro
  • Parsley
  • Red Pepper
  • Salt and Pepper

Cook your rice as normal (I like to use a rice cooker so use one if you have one).  When about half of the water has evaporated dice up a decent pile of cilantro and parsley.  You dont want too much, but enough to cover the top of the pot with a thin layer.  Throw in the parsley and cilantro then toss and bit of salt and pepper to taste, continue to cook the rice.  Just before the rice is done (when you think theres about 5-8 minutes left) finely dice about half a red pepper and throw that onto the top of the pot.  You want to do it near the end so you dont overcook the pepper…just enough to steam it.  Once the rice is done stir it all up and serve! Its delicious, quick and easy! You could also add lemon or lime zest while you cook for even more pep.

Pickled ginger in less than 10 minutes

Last night I was using my beloved Personal Trainer:Cooking for DS to make my lunch for today. The dish was a simple sushi rice with tuna and broccoli. The best thing to come out of it though was a way to make pickled ginger in a snap. I personally love pickled ginger and would be content to just eat a pile of it smothered in wasabi soy sauce, so this is a nice way to make a quick little pile if you dont have time to run to the market.

Pickled Ginger


  • Ginger root
  • Rice Vinegar
  • Sugar
  • Salt
  • Water

In a pan boil some water and add a bit of sal.  Peel the ginger root and VERY thinly slice it…I would suggest using a vegetable peeler or cheese shredder to get them paper thin.  Once the water has come to a boil, toss the ginger in for a few minutes.

While the ginger is boiling mix together equal parts sugar and rice vinegar in a bowl and add a touch of salt.  Make sure all the ingredients dissolve!

Remove the ginger from the pan and blot on a paper towel to remove the water.  Drop the ginger in the sweetened vinegar and let sit for a minute or two.  Remove the ginger from the vinegar, drain and enjoy!

Simple huh? FYI depending on the age of the ginger and how long you let it sit in the vinegar, it may or may not turn pink. Dont worry the taste will be relatively the same. Mine happened to stay a yellowish color but it still tasted delicious.

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