This is what I'm having for dinner tonight since Matt is gone. This is a Rachael Ray recipe.
4 portions, 6 to 8 ounces each, mahi mahi fillets
Salt and pepper
2 limes, juiced
3 tablespoons dark tamari soy sauce
2 inches fresh ginger root, grated, about 1 1/2 tablespoons (NOTE: I use the powder but Alicia highly recommends fresh.)
1 tablespoon vegetable or canola oil
Preheat grill pan to over medium high to high heat. Season mahi mahi fillets with salt and pepper. Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.
RR recommends this served with asparagus, which I am going to do tonight. Hope you like this recipe.
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