In New England it's really easy to eat great seafood. The area where I grew up has a very active fishing port and there are fresh fish markets everywhere so there's no excuse to not be eating it. It's a little harder in Oklahoma. We are purposely adding more fish into our dinner rotation but many of our favorites are nowhere to be seen.
What I wouldn't give to get my hands on some swordfish. Sigh.
On the upside, it's making us step out of our seafood comfort zone and try new things we might not have cooked otherwise. I had eaten Mahi Mahi in restaurants, but had never cooked it myself before. It just happened to be on sale at the commissary recently so I scooped it up and figured I'd come up with a topping later. Thankfully, Pinterest is full of easy marinades and glazes for seafood and I stumbled on this one from Panlasang Pinoy. It had everything I was looking for: simple to put together, ingredients that were already in my pantry, and no long marinade times since dinner needed to be crazy fast to get to soccer practice on time.
Mahi Mahi is a more substantial fish than say a Tilapia. It doesn't have a strong "fishy" flavor, so it's a good one to try if you are not really a big fish eater. This glaze is just a touch on the sweet side, but the honey doesn't overwhelm the other flavors. I served it with a big side salad, but this would be great with just some rice or cous cous and whatever veggie is in season.
Honey Balsamic Grilled Mahi Mahi
slightly adapted from Panlasang Pinoy
Ingredients:
4 Mahi Mahi fillets
1/2 cup honey
1/4 cup balsamic vinegar
1/2 tsp mustard powder
1/2 tsp ground black pepper
1/2 tsp salt
Mix together the spices and set aside. Microwave the honey briefly (no more than 20 seconds) and whisk in the balsamic vinegar.
Rub the spice mixture into the Mahi Mahi fillet, and then pour the honey mixture over it and rub in as well. Let the fish soak up the glaze while you get the grill ready and then grill each side over medium heat for 5-6 minutes.
Drizzle any remaining glaze over the fish and serve immediately.
