Glazed Asian Mahi Mahi
Serve with an Asian style cole slaw.

Servings: 4

• 3 tablespoons honey
• 3 tablespoons light soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• Salt and pepper to taste
• 1 tablespoon vegetable oil

In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Per Serving: 257 Calories; 7g Fat (24.4% calories from fat); 1g Saturated Fat; 33g Protein; 15g Carbohydrate; trace Dietary Fiber; 97mg Cholesterol; 570mg Sodium. Exchanges: 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates.

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