Mahi Mahi with Brown Sugar Soy Glaze and Mushroom Raviolihere
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.
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.