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1
Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm) thick.
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2
In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce.
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3
Stir until uniform.
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4
Place both the fish and sauce in a large bag and marinate in the fridge for no more than 20 minutes, making sure to coat the fillets evenly.
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5
*Marinating for longer than 20 minutes will start to break down the proteins in the fish.
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6
Trust me, you want to avoid that.
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7
When the fillets are done marinating remove them from the bag and set them aside for now.
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8
Reserve the marinade in the bag or a small bowl, you'll use it later.
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9
Heat a medium sized skillet or wok on medium-high heat for 30 seconds (or until a drop of water will instantly boil when added to the pan).
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10
Add the olive oil and coat the pan evenly.
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11
As soon as the pan's hot and coated add the fillets.
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12
Then sprinkle half of the salt, black pepper, and ginger powder onto the fillets, making sure to cover as much of the meat as possible.
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13
Let the fillets cook undisturbed for about 30 seconds or until you notice the edges of the meat beginning to whiten.
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14
Cook the fillets until their bottom sides start to caramelize and turn a light golden color (1-2 minutes); flip.
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15
Sprinkle the remaining salt, black pepper, and ginger powder onto the fillets and continue cooking until each side is golden and each fillet flakes (2-4 minutes, depending on thickness).
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16
Remove the fillets to a serving plate and cover.
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17
Add the reserved marinade to the pan and simmer on low heat until the resulting glaze turns a light golden-brown (1-3 minutes).
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18
*Make sure to scrape the bottom of the pan to add the fillet drippings to the glaze.
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19
Spoon the glaze over each fillet and serve.
