Saturday, January 16, 2010

A Whole Lotta Cookin' Goin On!

Mahi Mahi with Brown Sugar Soy Glaze and Mushroom Ravioli

My kids are the greatest. Last Saturday night they cooked a delicious meal...glazed mahi mahi and hand made mushroom ravioli. The fish was flaky and tender, the sauce divine.
And the ravioli? Hand made mushroom, garlic, onion, swiss cheese ravioli? Just thinking about it makes me want more. You'll have to talk to John and Madeleine for that recipe, but I was able to find Scott's fish recipe to share with you. I hope you enjoy it as much as we did! (Did I mention that I think my kids are the greatest?)

Mahi Mahi with Brown Sugar Soy Glaze
adapted by Scott from a recipe found here
6 scallions
3 tablespoons packed brown sugar
2 1/2 tablespoons soy sauce
2 tablespoons balsamic vinegar
1 tablespoon water
4 (6 ounce) skinless mahi mahi filets
1 1/2 tablespoons

  • Preheat oven to 200 degrees F
  • Cut white and pale green parts of scallions crosswise into 2-inch pieces. Thinly slice enough scallion greens to measure 3 tablespoons.
  • Stir together brown sugar, soy sauce, balsamic vinegar and water in a small bowl until sugar is dissolved.
  • Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Cook fish on one side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.)
  • Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.

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