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.