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Ginger Glazed Mahi Mahi

Reviewed: Mar. 14, 2013
After reading negative reviews, was a little concerned about making this, but it turned out amazing. And it was so perfect because those of us who wanted to enjoy the yummy taste of the mahi mahi passed on the glaze, and those a little more squeamish on fish were well served by the glaze. We did, however, omit the balsamic vinegar all together because our kids don't care for too much tang. (upped the soy a bit for more volume and a better balance for our taste) Delicious! And perfect with roasted asparagus!
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