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Hawaiian turned Seattlelite

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Loves food and travel

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  • Jackie

Glazed Mahi Mahi with Barley & Sweet Potato Salad

Thanks to the hubby, this is one of our favorite meals that has become a regular in our household. We typically double to recipe if we have friends over or if we want leftovers for a few more days.


Glazed Mahi Mahi

Ingredients

  • 4 tablespoons agave syrup

  • 4 tablespoons balsamic vinegar

  • 1 teaspoon grated fresh ginger root

  • 1 clove garlic, crushed or to taste

  • 2 teaspoons olive oil

  • 4 (6 ounce) mahi mahi fillets

  • salt and pepper to taste

  • 1 tablespoon vegetable oil

Directions

  1. 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.

  2. 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.

  3. 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.

Barley & Sweet Potato Salad (by Amy Pennington, author of Urban Pantry)


Ingredients:

  • 1 c. uncooked barley

  • 3 cups water

  • pinch of salt

  • 1 1/2 tablespoons coconut oil

  • 1 sweet potato, peeled and diced into small cubes

  • salt and pepper

  • 1/4 c. chopped fresh herbs (we used parsley, chives, and basil….and we added about 1 cup instead of the 1/4.) adjust to your taste.

  • 3 tablespoons olive oil

  • 2 tablespoons champagne vinegar (or a squeeze of lemon)

Directions

  1. Place saucepan over medium-high heat. Add dry barley and toast until fragrant, 3-5 minutes, stirring often. Add water and bring to a boil over high heat, then reduce to a simmer and cook for 50-60 minutes, until tender but al dente. Drain any leftover liquid, cool to room temperature and set aside.

  2. While the barley is cooking, heat the coconut oil in a saute pan over medium heat. When the oil is hot and showing ripples, place a single layer of the sweet potato cubes in the pan and sprinkle with salt. Cook, stirring only occasionally, until all sides are golden brown, about 7-10 minutes.

  3. In a serving bowl, gently mix together the sweet potato fries and the barley. Stir in the fresh herbs, olive oil, and champagne vinegar. Season with salt and pepper to taste. Adjust the olive oil and herbs to your liking. Serve at room temperature.