Mahimahi Hawaiian Style with Honey Ginger Glaze

Well, Coconut Chicken with Fresh Fruit certainly uses lots of Hawaiian produce, and it sounds authentic. I will have to try it and let you know. Like a 2 week vacation in Hawaii makes me an expert?

Now I had Mahimahi Hawaiian Style with Honey Ginger Glaze at a little curbside place on the Big Island. The owner was a bit vague in telling me the recipe, which I wrote down on a paper napkin, but this seems to be about right. You can, of course, use other kinds of fish, but mahimahi is what he used.

Mahimahi Hawaiian Style with Honey Ginger Glaze:

4 mahimahi fillets, about an inch thick
3 tablespoons honey
3 tablespoon sherry
1 tablespoon grated ginger root
1/2 teaspoon finely shredded orange peel
2 cloves of garlic
1 teaspoon oil
1/2 teaspoon cornstarch
Lime wedges for garnish

Make a marinade of the honey, sherry, ginger root, orange peel, and garlic that has been minced in a grater. Place the fish in a shallow dish, like the KitchenAid Rectangular Bakeware, and pour the marinade over. Cover and marinate for 30 minutes, turning the fish occasionally.

Drain the fish and save the marinade.

In a large skillet, cook the fish in hot oil for 6 to 7 minutes. Turn the fish carefully with a turner and cook another 6 to 7 minutes. Fish is done with it flakes easily. Remove the fish and keep warm.

In the same skillet, stir together the remaining marinade and the cornstarch. Use the turner to loosen any brown bits on the bottom of the skillet. Bring marinade to a boil and cook stirring until the mixture thickens.

Spoon the glaze over the fish and garnish with lemon wedges.

Makes 4 servings