• Print
  • E-Mail
  • Feeds
  • Share This

Diary of a Foodie

Mahimahi with Ponzu Sauce

Diary of a Foodie: Season Three: Hawaii’s Big Island: Food Lover’s Paradise

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.
  • Print
  • E-Mail
  • Feeds
  • Share This
Subscribe to Gourmet