In case y’all didn’t know, Columbia’s Shop Tart went all healthy last week. Inspired by her steamed fish and spinach post, I picked up a small mahi-mahi steak at the Publix in Trenholm Plaza tonight and decided I’d cook it Shop Tart-style. It even happened to be on sale. Yay! (But I got the last one. Sorry.)
I opted to broil my fish rather than steam it a la Shop Tart …because I just don’t have the willpower that she does. (I’ll always listen to the little Paula Deen whispering in my ear on one shoulder rather than to the little angel on the other shoulder.) And I decided I’d prepare it with Asian flavors.
Here’s how I did it.
- Move the top oven rack to roughly six inches from the broiler. (This may vary depending on how powerful your oven is.) Preheat broiler to high.
- Rinse the mahi-mahi steak off with water and pat dry with a paper towel. (This recipe would also work with any thick, mild fish — swordfish, salmon, halibut, sea bass, grouper, etc.)
- Rub both sides with a little olive oil and generously salt and pepper.
- Squeeze fresh lemon juice on both sides of the fish and place on a broiling pan or cookie sheet after spraying pan or sheet with cooking spray. I used a cookie sheet covered with aluminum foil so that I could just wad up the messiness when it was done and have less to scrub. Broiling can make a mess.
- Steam and salt your fresh spinach if you have it, or heat up frozen spinach according to directions.
- Now for the glaze. As the fish begins to cook, mix together a small amount of vegetable or canola oil, fresh-squeezed lemon juice, soy sauce, seasoned rice wine vinegar (not really necessary if you have the lemon juice … you just need one acid … but it adds an interesting flavor element if you have it), garlic powder or minced fresh garlic, a few drops of honey, a drop of sesame oil (if you want … just remember that one drop goes a LONG way), and fresh ginger. I cheated and used this ginger stuff, which can sometimes be found near the refrigerated salad dressings. (Freshly-grated ginger tastes and smells awesome, but it’s also a pain to grate.) Apologies for the lack of specifics on measurements for each of these ingredients. I just eyeballed it. Start with a small amount of each and season to taste. You won’t need much of any one ingredient.
- Keep a close eye on the fish under the broiler. Try to resist moving the tray around, but be careful that fish doesn’t start to burn and that smoke doesn’t start billowing out of the oven …because, man, will that make your house reek. Billowing smoke = bad.
- Depending on the thickness of the fish, it should broil for about 8-10 minutes or so and doesn’t need to be flipped. The fish should have a golden crust on top and easily flake apart with a fork when it’s ready.
- After removing the fish from the oven, place on top of bed of spinach and drizzle glaze on top.
- Serve with Uncle Ben’s Whole Grain Wild/Brown Ready Rice, which is surprisingly tasty and is ready in 90 seconds. (I top with a little bit of butter and salt. I have Paula Deen on my shoulder, remember?)
Verdict? Loved it. And so will you. It’s simple and takes practically no time to prepare. Bon appétit!