Ingredients

2 (4 ounce) mahi mahi fillets

1 1/2 tablespoons honey, warm (preferably raw, but pasteurized is fine)

1 1/2 tablespoons red wine vinegar

3 garlic cloves, crushed

1/2 teaspoon lemon juice

1/2 teaspoon hoisin sauce

3/4-1 tablespoon olive oil

1/8 teaspoon black pepper, freshly ground

1/8 teaspoon salt (to taste)

1/4 teaspoon ginger powder

Preparation

Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm) thick.

2 In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce. Stir until uniform.

3 Place both the fish and sauce in a large bag and marinate in the fridge for no more than 20 minutes, making sure to coat the fillets evenly. *Marinating for longer than 20 minutes will start to break down the proteins in the fish. Trust me, you want to avoid that.