Honey Ginger Mahi Mahi

Honey Ginger Mahi Mahi

This recipe can be done with any mild white fish. It also highlights and under utlized method of cooking…Poaching! Which is a great way to lightly kiss the fish with flavor.

• 4 TBS Butter

• 4 TBS White Wine

• 4 TBS Honey

• 4 TBS fresh grated Ginger or 6 TBS dry Ginger

• 1 cup Stock

• 4 Mahi Mahi Fillets or other white fish, like Walleye

In a saucepan, over low heat, melt the butter. Add honey, white wine, stock and ginger. Stir until combined.  When temperature reaches 160⁰, gently add the fish. Continue to spoon the sauce over it, poaching the fish.  Timing will greatly depend on the thickness of your fillets. Be sure to cook until fish is done. It should have an internal temperature of 140-145 degrees.

Serve over rice or a salad.