Quality mahi mahi is easy to recognize. Fresh mahi mahi never smells fishy, and when you press it with a finger, its flesh will give slightly and then spring back into shape. This recipe for Ginger Glazed Mahi Mahi is a grilled dish with an Asian flair.

Ginger-Glazed Mahi Mahi
Don't Panic: More Dinner's in the Freezer,
by Susie Martinez, Vanda Howell, Bonnie Garcia

4 mahi mahi fillets (1½ pounds)
3 Tablespoons brown sugar
2 Tablespoons honey
3 Tablespoons soy sauce
3 Tablespoons balsamic vinegar 
¾ teaspoon freshly grated ginger root or
¼ teaspoon ground ginger
1 clove garlic, crushed 
2 teaspoons olive oil 
¼ teaspoon salt
¼ teaspoon pepper

Cooking Day
In a mixing bowl, stir together brown sugar, honey, soy sauce, balsamic vinegar, ginger, garlic, and olive oil. Season fish fillets with salt and pepper, and place them into a freezer bag. Pour ginger marinade over fish. Freeze, using freezer bag method.

Serving Day
Allow fillets to thaw completely—do not microwave to thaw. Reserve marinade.
Grill fillets over medium heat for 4–6 minutes per side (depending on thickness), turning only once. Fish may also be fried in 1 Tablespoon vegetable oil over medium-high heat. Fish is done when it flakes easily with a fork. Remove fillets to serving platter and keep warm.

While fish is on the grill, pour marinade into a saucepan and bring to a boil over medium heat. Boil for 2 additional minutes, until the mixture reduces to a glaze consistency. Spoon the glaze over the cooked fish and serve immediately with rice and a green vegetable.

Serves 4.

From the staff at Maine Food & Lifestyle magazine.