Ginger Glazed Mahi Mahi with Sautéed Spinach

When making any seafood dish, make sure you are using "wild caught" fish. Because most of the farm raised fish are corn fed these days, that means they are filled with omega-6... which we need to avoid. On the other hand, wild caught fish are very high in omega-3, and are very good for us.
Wild caught Mahi Mahi was on sale at Meijer a couple weeks ago, so we bought a lot and froze them. This recipe is good for any white fish or salmon, so try this with other fish if you like!


Ginger Glazed Mahi Mahi
Ingredients:

• 3 tablespoons honey
• 3 tablespoons gluten free soy sauce
• 3 tablespoons rice wine vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic, crushed
• 2 teaspoons olive oil
• 4 (6 ounce) mahi mahi fillets
• salt & pepper to taste

1. 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.
2. 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.
3. 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.

Sautéed Spinach with Shiitake Mushrooms

Ingredients:

• 2 tablespoons butter
• 2 cloves garlic
• 1 lb. fresh spinach leaves
• 2 cups shiitake mushrooms, sliced
• 1 tablespoon gluten free soy sauce

1. Heat butter in a large skillet over medium-low heat. Add garlic and cook until lightly browned, about 2 minutes. 

2. Add spinach & shiitake mushrooms to skillet and cook, stirring, until wilted, 2 to 3 minutes. Season with soy sauce and serve warm.