INGREDIENTS
Hoisin Glaze
2 cloves garlic
1/4 cup hoisin sauce
2 TBSP. light soy sauce
1/4 cup canola oil
2 TBSP. peeled and minced fresh ginger
2 TBSP. rice vinegar
2 or 3 dashes Asian chili oil
1/2 TBSP. fresh lemon juice
2 green onions white and green, finely chopped
4 mahi-mahi fillets
Peanut or canola oil, for greasing
DIRECTIONS
Heat grill to high.
Combine all of the hoisin glaze ingredients in a small bowl; stir well.
Taste and adjust the seasoning.
Place the mahi fillets in a glass dish just big enough to hold them.
Pour the glaze over them and turn to coat evenly on both sides.
Let sit at room temperature for 30 minutes, turning the fillets twice.
Transfer the fillets to the grill, reserving the marinade.
Cook the fillets, turning once, until opaque throughout, 4-5 minutes on each side.
Transfer the fish to a platter; keep in oven on low.
Pour reserved marinade in a small saucepan.
Bring to a boil; cook 5 minutes.
Pour the glaze over the fish; serve at once.
Serves 4.
