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—From the Kitchen of Anne Morse

A postscript to this recipe. The Mahi Mahi was delicious, but my preference is still for swordfish with this marinade. Whenever or however you prepare Mahi Mahi, watch out for the bones!

For swordfish filets or chicken pieces

A baked potato and green vegetable complemented this dish perfectly.

1 cup soy sauce
1/2 cup light brown sugar, packed
2 cloves garlic, minced
4 tablespoons dry white wine or sherry
4 tablespoons canola oil
3 teaspoons fresh ginger, grated
(if using ground ginger, just one teaspoon)
2 teaspoons grated orange rind

Combine all ingredients and blend well. Place fish or chicken in a shallow dish or plastic Ziploc bag and marinate overnight. For fish, grill five minutes per side. Allow a longer grilling time for chicken; Raichlen recommends five to eight minutes per side.