This glaze is yummy and sweet. I used only 2 thick mahi maki steaks with the skin on and subsituted rice vinagar instead of balsamic. I marinated each side for ten minutes in the glass dish and fried it in the pan. My suggestion would be to be careful with your cooking time and temperature. I used a Calphalon skillet on a regular gas stove and when I left it on the skin side for four minutes, the skin was charred and the inside was a little too rare, so I might be better to flip the fish while cooking if you use thicker pieces. The glaze was really good though and I think it could be used on salmon or maybe even pork tenderloins.
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This glaze is yummy and sweet. I used only 2 thick mahi maki steaks with the skin on and...