From The Galley: Marinade Serenade - The Fisherman

From The Galley: Marinade Serenade

Mahi mahi fillets with prepped wet and dry ingredients. Photo by Monika Aimova.

This 30-minute ginger marinade and glaze is ideal for fish or game. 

A good marinade, when prepared and executed properly, will elevate a meal to the next level. It will fill your home with good smells, satisfy the palette, and well, fill your spirit with song!

The origins of the word marinade didn’t appear in the English language until early in the 17th century but the process of marinating dates back to ancient times and spans many different cultures. Egyptian, Asian, Roman, and Aztec civilizations were all known to marinate meat. While this was done at times to add flavor, the main focus was to preserve and tenderize the meat.

The process of marinating red meat or pork can take several days. Seafood and poultry, on the other hand, will not stand up to that long of a process. Marinades, especially acidic ones, will start to break down and soften fish and chicken much sooner.  This bodes well when it comes to cooking fish as many marinades need no longer than 30 minutes to adequately flavor the fish before cooking.

The great thing about marinades is that they not only can cover a range of different fish options but they can also be used on other meats that pair well with it. This ginger marinade works nicely on barbecued ribs or pork chops for instance and can be saved in the refrigerator for several weeks for future applications if you make a large batch of it like we often do.  It’s a marinade that’s loaded with flavor and our fish of choice at home with this is mahi.

From tackle to table, ginger-glazed mahi accompanied by black rice and homemade sour kraut. Photo by Monika Aimova.


2 pounds of fish filets
2 tablespoons of fresh ground ginger
4 cloves of crushed garlic
6 tablespoons of honey
6 tablespoons of balsamic vinegar
6 tablespoons of soy sauce
3 teaspoons of olive oil
1/4 cup of white wine
Salt and pepper to taste
Green onions

Step 1

In a mixing bowl, combine balsamic vinegar, soy sauce, honey, olive oil, ginger and garlic.  Place fillets in baking dish and season with salt and pepper. Pour marinade over the fillets and flip them several times to make sure that they are well coated, and make sure to use a silicone spatula to get all of the marinade where it belongs, on the fish!  Cover and store in refrigerator for at least 30 minutes.

Step 2

Bake in the oven at 375 degrees for 15 minutes or until fillets flake easily when prodded with a fork. Remove filets to a serving dish and keep warm.

Step 3

Pour remaining marinade into skillet over medium high heat and bring to boil. When the marinade is reduced to a glaze consistency, add white wine and continue to cook for 2 more minutes. Spoon glaze over filets, top with chopped green onion and serve immediately.

This sweet and sour marinade is sure to leave your dinner guests singing you praises!




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