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Ginger Glazed Mahi Mahi
February 09, 2009

I've made this a few times now and I've made a couple changes to suit our tastes. I doubled the ginger and garlic. I placed the fish and marinade in a casserole dish, let it sit in the fridge 20 mins, then put the casserole dish in the over and baked it for 20 mins at 400. It's good pan-fried too, but baking it cooks it evenly so it stays juicy and really soaks up the marinade. Also I find the oil spits and makes a huge mess when made in the pan. Delish and no mess after!

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