Gluten-Free, Dairy-Free Ginger Marinade and Glaze for Seafood

I used this recipe to marinate Mahi Mahi for about 30 minutes before baking it in the oven.  Upon removal of the fish from the marinade, I reserved it so I could cook it down into a glaze. I then spooned the glaze over the cooked fish and served immediately.  This marinade/glaze also works great with shrimp. Let me know if you find other uses for it!

Ginger Marinade and Glaze

3 Tbsp honey

3 Tbsp Bragg’s liquid aminos

3 Tbsp balsamic vinegar

1 inch fresh ginger root, grated

2 cloves garlic, minced

1 tsp sambal oelek paste  (see photo below)

In a small bowl, combine all the ingredients and use the mixture as a marinade.

After using it as marinade, put mixture in a saucepan over medium heat and cook until the mixture reduces to glaze consistency. Stirring frequently.

Note: If using with chicken,  DO NOT use the marinade that has been in contact with the chicken as the glaze. For food safety reasons, make a separate batch of marinade to cook down for the glaze.

sambal oelek paste

sambal oelek paste

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