INGREDIENTS:

• 4 4-ounce skinless mahimahi fillets (about 1 inch thick)
• 3 tablespoons honey
• 3 tablespoons sherry vinegar
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon finely shredded orange peel
• 2 cloves garlic, minced
• 1 tablespoon cooking oil
• 1/2 teaspoon cornstarch
• Lemon wedges (optional)
• Endive (optional)

Directions:

1. Place mahimahi in a shallow dish. For marinade, stir together honey, sherry vinegar, ginger, orange peel, and garlic. Pour marinade over fish. Turn fish to coat with marinade. Cover; marinate for 30 minutes, turning fish occasionally. 2. Drain fish, reserving marinade. In a large skillet cook fish in hot oil over medium-high heat about 6 minutes. Turn fish and cook about 6 minutes more or until fish flakes easily when tested with a fork. Remove fish from skillet; keep warm. 3. For glaze, in the same skillet stir together the reserved marinade and cornstarch. Scrape bottom of pan to loosen browned bits. Bring mixture to boiling. Cook and stir over medium-high heat about 1 minute or until glaze thickens. Spoon glaze over fish fillets. If desired, garnish with lemon wedges and endive. Makes 4 servings