Serves4
- Active time:40 min
- Start to finish:1 1/2 hr
PETER MERRIMAN, MERRIMAN'S, WAIMEA, HAWAII
January 2009
Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
For marinade
-
1/2
cup
rice vinegar (not seasoned)
-
3
tablespoons
frozen orange juice concentrate, thawed
-
3
tablespoons
soy sauce
-
1
tablespoon
ground ginger
-
1/4
cup
sugar
-
1/4
cup
chopped scallions
-
1
tablespoon
fresh lemon juice
-
1
tablespoon
minced garlic
-
1
tablespoon
Sriracha (Southeast Asian chile sauce)
For fish
-
4 (6-oz) pieces
mahimahi fillet (1 1/2 inches thick)
-
1/3
cup
cornstarch
-
3
tablespoons
olive oil
For sauce
-
1/2
teaspoon
cornstarch
-
1
tablespoon
water
-
3/4
cup
fresh orange juice
-
3
tablespoons
soy sauce
-
2
tablespoons
rice vinegar (not seasoned)
-
1
garlic clove, minced
-
1
teaspoon
very fine shreds of peeled ginger
-
3
tablespoons
unsalted butter, softened slightly
Marinate fish:
-
Stir together marinade ingredients in a 2-qt glass or ceramic baking dish just large enough to hold fish in 1 layer. Add mahimahi, turning to coat, and marinate, chilled, 1 hour.
Cook fish:
-
Preheat oven to 400°F with rack in middle.
-
Remove fish from marinade (discard marinade) and pat dry. Dredge in cornstarch, knocking off excess. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then sear mahimahi, turning once, until golden, 2 to 4 minutes total. Transfer, skin side down, to a 13- by 9-inch baking dish (reserve skillet) and roast in oven until just cooked through, about 8 minutes.
Make sauce:
-
Stir cornstarch into water in a cup or small bowl and set aside.
-
Pour off oil from skillet and wipe skillet clean, then add orange juice and boil until reduced to about 1/2 cup, about 1 minute. Add soy sauce, vinegar, garlic, and ginger and simmer 1 minute. Stir cornstarch mixture and whisk into sauce, then simmer, whisking, 1 minute. Whisk in butter until incorporated. Pour sauce over fish.
