Ingredients
3 tbsp. agave
3 tbsp. soy sauce
3 tbsp. balsamic vinegar
1 tsp. grated fresh ginger root
1 clove garlic, crushed
2 tsp. extra virgin olive oil
4 mahi-mahi fillets, roughly 24 oz
Salt & ground black pepper, to taste
1 tbsp. vegetable oil
Mashed potatoes
2 cups long grain rice, cooked
1 cup bourbon whiskey
1/2 cup brown sugar
1 cup ketchup
2 tsp. Worcestershire sauce
1/4 cup white vinegar
1 tbsp. lemon juice
1/2 tsp. minced garlic
½ tsp. smoked paprika
Salt & ground black pepper, to taste
Preparation
Combine all the ingredients for the Bourbon Sauce.
Season to taste with salt & pepper. Adjust accordingly. Set aside.
Combine agave, soy sauce, balsamic vinegar, ginger, & garlic until well incorporated.
Season fish fillets with salt and pepper, and place them into the marinade. Cover, and refrigerate for 20 minutes.
Heat both oils in a skillet over medium-high heat, & sear fish for 3 minutes per side.
Pour bourbon sauce over the fish and cook for another 2 minutes. In a plate, place a spoonful of mashed potatoes and toss some rice on top of it and finally place the fish on the top.
