[b]Ginger Glazed Mahi Mahi[/b] (this recipe also works with any white fish - cod, halibut, etc.) Time to prep: 10 min + 20 minutes to marinate Time to cook: 10 min This is my twist on a classic Asian-inspired fish recipe and absolutely crucial to have in your repertoire of 30-minute meals. Ingredients: 1 lb fresh, wild-caught Mahi Mahi or other white fish 1 ginger root (2-3 inches) 4 cloves garlic 1/4 cup soy sauce 1/4 cup honey 1/4 cup vinegar salt and pepper olive oil Instructions: - In a medium-sized bowl, mix together the soy sauce, honey, and vinegar. Add a dash of salt and pepper. Mince the garlic cloves and add to bowl. Remove the outer skin from the ginger root and, using a grater, grate the ginger root into the mixture and stir until well mixed. - Cut fish into individual portion-sized fillets (most people eat 0.3-0.5 lbs at a sitting). Lightly season with salt and pepper. - Add seasoned fish to the sauce bowl and thoroughly coat with the mixture. Cover with plastic wrap and place in the refrigerator to marinate for 20 minutes. DO NOT MARINATE FOR MORE THAN 20 MINUTES (fish does not marinate the same as meat). - While fish marinates, add 2 tbsps of olive oil to a shallow pan (nonstick, if you have one). Heat on medium until a few droplets of water sizzle vigorously when added to the oil. - Remove fish from the marinade, but save the marinade. - Once oil is hot, spread it around the pan and add the fish, skin-side down first. Cook 3-5 minutes per side (depending on thickness) or until fish is flaky and cooked all the way through. - Set fish aside on a plate to cool. Carefully wipe the hot oil out of the pan with a paper towel (but do not clean the pan). - Add the remaining marinade to the pan. Heat on high until boiling. Reduce heat and simmer for 3 minutes. - Plate your dish and pour glaze directly over the fish. Serve with rice or quinoa and a vegetable for maximum health and amazement of your guests :-)