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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoons honey |
3 tablespoons sherry vinegar |
1 teaspoon minced peeled fresh ginger |
4 garlic cloves, crushed |
4 (6-ounce) mahimahi fillets |
1 1/2 teaspoons olive oil |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. Combine first 4 ingredients in a shallow dish; stir well. Place fish in a single layer over mixture in dish, turning to coat. Cover and marinate in refrigerator 20 minutes, turning fish once. Remove fish from marinade, reserving marinade.
2. Heat oil in a nonstick skillet over medium- high heat. Add fish, and cook 6 minutes. Turn fish; sprinkle with salt and pepper. Cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan; keep warm.
3. Add reserved marinade to pan; cook over medium-high heat 1 minute, scraping pan to loosen browned bits. Spoon glaze over fish.
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