Ingredients

Instructions

  1. Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm) thick.
  2. In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce. Stir until uniform.
  3. Place both the fish and sauce in a large bag and marinate in the fridge for no more than 20 minutes, making sure to coat the fillets evenly. *Marinating for longer than 20 minutes will start to break down the proteins in the fish. Trust me, you want to avoid that.
  4. When the fillets are done marinating remove them from the bag and set them aside for now. Reserve the marinade in the bag or a small bowl, you'll use it later.
  5. Heat a medium sized skillet or wok on medium-high heat for 30 seconds (or until a drop of water will instantly boil when added to the pan).
  6. Add the olive oil and coat the pan evenly.
  7. As soon as the pan's hot and coated add the fillets. Then sprinkle half of the salt, black pepper, and ginger powder onto the fillets, making sure to cover as much of the meat as possible.
  8. Let the fillets cook undisturbed for about 30 seconds or until you notice the edges of the meat beginning to whiten.
  9. Cook the fillets until their bottom sides start to caramelize and turn a light golden color (1-2 minutes); flip.
  10. Sprinkle the remaining salt, black pepper, and ginger powder onto the fillets and continue cooking until each side is golden and each fillet flakes (2-4 minutes, depending on thickness).
  11. Remove the fillets to a serving plate and cover.
  12. Add the reserved marinade to the pan and simmer on low heat until the resulting glaze turns a light golden-brown (1-3 minutes). *Make sure to scrape the bottom of the pan to add the fillet drippings to the glaze.
  13. Spoon the glaze over each fillet and serve.