Monday, January 3, 2011
I want to thank everyone who commented on my previous post. Your words, kindness, support and encouragement deeply touched and mean so much to me. Blogging has been a happy occasion in what, over the past two years, has shaped up to be a very happy life. I'm so thankful to all of you for being a part of it.
Being pregnant can leave you in suspense a lot of the time. I never know from one minute to the next how I'm going to feel, or what and how much I'll be able to accomplish throughout the day. As a result, I attempt one thing each day in earnest, hope it gets done and live with everything else that hasn't. You'd be surprised at the things that start to fall apart after just a few days of neglect! Strangely, I find it liberating.
Alas, this also means some of the things I love so much, like blogging and reading yours, have taken a backseat to the precious and foremost priority I'm carrying.
Not to mention, my enjoyment of food these days ranges from fleeting to intolerant. Which poses a challenge for a mostly food blogger like myself.
I do have a few recipes that remain to be posted, and this is one of them. Heather of Girlichef selected the film "The Ramen Girl" as her movie of the month over at Food 'n Flix. I was excited to step outside of my culinary comfort zone to make something with a Japanese flare inspired by the film. This recipe was simple, quick and delicious. I loved the shrimp especially!
Ginger Glazed Mahi and Shrimp
Recipe courtesy and adapted from Allrecipes.com
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
Or 1 lb. Shrimp
(I used a mix of both)
salt and pepper to taste
1 tablespoon vegetable oil
1. Add honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil to shallow glass dish or baking pan. Stir together. Lightly season fish fillets with salt and pepper; peel shrimp (tail can be left on), add fish and/or shrimp to marinade, placing fish skin side down if has skin. Cover and place in refrigerator for 20 minutes.
2. Add and allow vegetable oil to become heated in large skillet over medium-high heat. Remove fish and shrimp from marinade, reserve marinade. Fry fish 4 -6 minutes on each side, turning only once halfway through, until fish flakes apart with fork. For shrimp: Repeat same process, cook shrimp on one side until becomes pink, turn and repeat on second side. Approximately a minute on each side. Both fish and shrimp could also be baked in oven.
3. Add the reserved marinade to skillet, over medium-high heat. Reduce until becomes glaze consistency. Pour marinade reduction over fish and shrimp. Serve immediately.
Seriously, try these shrimp!