How to Make Ginger-Glazed Mahi Mahi - Eating Low with Amy 24 Video

Learn How to Make Ginger-Glazed Mahi Mahi
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Eating Low with Amy Your guide to cooking to low carb, low cal, low fat cooking! Episode 24: Ginger Glazed Mahi Mahi Hi! This is Amy, thanks for eating low. Today we’re going to be making Mahi Mahi and we’re going to do a Ginger Glaze on it. Now Mahi Mahi is actually called the Dolphin Fish but because dolphin fish sounds like dolphin everyone was like “oh I’m eating flipper”. So a lot of restaurants will call it Mahi Mahi instead of dolphin fish because people didn’t know what the difference was. And you can go in Google or Wikipedia and see what a dolphin fish looks like. It looks nothing like a dolphin, it’s like fish, it doesn’t have the big long nose like a dolphin. So it’s not flipper, you're not eating flipper. But, first we’re going to marinade the fish and we’re going to make a marinade. What I got right now, I’ll put this in first I guess. It’s a little bit of chopped up garlic and a little bit of chop up ginger. Since I’m only making one fillet, I only did like maybe a teaspoon of garlic which is about a clove of one clove and I chopped up one of those little ginger spices. I got my ginger in a jar but you could a raw ginger and just chop up some. It’s more easy to use, the stronger the flavor will be so you can use more if you want. And then I'm going to add a tablespoon of soy sauce which is about the only thing I have left. So I’m just going to finish of the bottle a little bit. Then my recipe that I found that I'm modifying to make I call for Balsamic vinegar but, I don’t have any Balsamic vinegar so I’m just going to use my Balsamic Wishbone Spritzer and I’m going to make the equivalent of 1 tablespoon of the Balsamic dressing. I am shifting it creative so I'm putting some of that back in and then got to grab my packet of Splenda. The original recipe I found also called for honey so I’m going to use a packet of Splenda and I’m just going to dump that right in. I'm going to give that a good stir and you could see it got a little bit of marinade. If you were making the bunch of fillets with this like for four people just quadruple the recipe. All right, so we’ve got that all set up. I’m getting my Mahi Mahi that has been defrosting. It is not totally defrosted yet, but it’s pretty good. Oh yes that feels better. Definitely defrost your fish ahead of time, don’t be like me. I watch my finger. I'm goig to put him in the marinade for 20minutes and then we’re going cooked at and we’re just going to cook it on the stove and the skillet and then add the marinade. After it’s cooked we’ll remove the fish and we’ll do the marinade separately. We’re just going to cook it for a little bit so it thickens up a little and it makes like a sauce. So, I’m just going to turn the fish over a couple of times just to make sure he’s got all the marinade kind of covering him and then I'm going to pop it back in there for draining it for 20 minutes. So I will see you then. So I've taken the fish out of the marinade and I started the cooking the fish right in the pan here and we’re going to cook it for probably 46 minutes on this guide until it’s flaky, so we’ll leave with the pork. And this Mahi Mahi fillets are little fatter than your normal fish, they’re more like a tuna steak because they’re thick they’re not like a thin flat one. So they’re going to take a little longer cooked and you want to make sure this tenders, get cooked and everything really well. So I'm going to cook this and then I will come back as we get closer to the end. Right now I’m just going to be cooking this and then I’m going to flip it and cook the other the side. So my fish is pretty much done cooking, I cooked it for a couple of minutes on each side. This is kind of a small fillet and as you can see it does get kind of crispy. So I'm going move him over to a plate and I'm going to turn down my heat just a little bit and we’re just going to plum the marinade into the pan. It’s going to boil off a little bit and be careful with the steam and stuff. We’re just tr

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