Best Fillets With Ginger Sauce Recipes

GINGER GLAZED MAHI MAHI

Steps:

• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
• Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
• Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

BAKED SALMON WITH GINGER SOY MARINADE

Steps:

• Prep ahead: In a bowl, use a hand whisk to mix together the Asian rice vinegar, soy sauce, honey, Asian sesame oil, garlic, ginger, black pepper, and green onions. This can be done up to a day ahead and kept chilled until ready to use.
• Use paper towels to thoroughly dry salmon fillet on all sides, removing as much excess moisture as you possibly can. Place salmon in a large glass baking dish. Very slowly, pour marinade over the salmon, ensuring salmon is thoroughly coated. Cover and chill overnight (at minimum, marinate for several hours.)
• Remove salmon from fridge and let rest at room temp while oven preheats to 350F, with rack on middle position. Transfer salmon to a large rimmed baking sheet. Salmon should be skin-side down. Evenly distribute marinade over salmon. Bake 10 minutes (if your salmon is extra thick, or very cold, you may bake an additional 3-5 minutes.)
• Remove the salmon from oven, move rack to upper position, and place salmon back on rack. Broil on high for about 5 minutes, watching carefully so salmon doesn't burn. It should reach a nicely browned color on top. Remove salmon from heat, let rest a few minutes at room temperature, and serve warm.

BAKED FISH IN SOY GINGER SAUCE

Steps:

• Pre-heat oven to 425°F.
• Place fish fillets in a 13 X 9 inch baking dish.
• Dissolve the chicken bouillon cube in one cup boiling water, and set aside.
• Clean the scallions, and cut each in half (basically, separating white part from green); slice the green portions, then cut the white portion in matchstick-size pieces.
• Keep these apart, you will be using them separately.
• Slice the ginger into matchstick-size pieces.
• From the one cup bouillon, remove 1/4 cup and pour this over the fish; sprinkle the fillets with cayenne pepper, salt and pepper if using, then top with the green portion of the scallions.
• Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork.
• In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 TBS water; set aside.
• Heat the oil in a small non-stick skillet.
• Add the scallion strips and the ginger and cook until golden (just a few minutes).
• Give the soy mixture a good stir, then add to the skillet.
• Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened.
• Remove fish from oven and onto serving plates.
• Serve sauce over the fish.

GINGER SALMON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, blend olive oil, honey, Dijon mustard and ginger
• Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.