Kiribati glazed mahi mahi

Kiribati glazed mahi-mahi is incredibly tasty and transports me to the islands. This glaze would be fantastic on just about any form of fish, or even chicken. When it comes to preparing fish, the key is to not overcook it. This recipe was prepared on the stovetop, but it could simply be grilled. The glaze has a tendency to burn, so keep an eye on it. When cooking it on the stovetop, once you've got a good coating on both sides of the fish, add a little water to keep it from burning. Let's serve this recipe with plain white rice, but coconut rice and sliced pineapple would also be delicious.

Ingredients:

2 lbs mahi-mahi fillets or any other fish you like, 1/2 cup teriyaki marinade, 1 Tablespoon balsamic vinegar, 1 Tablespoon honey, 1 teaspoon fresh ginger root or paste, 1 teaspoon chili paste, 1 clove garlic minced, 2 teaspoons coconut oil, sesame seeds optional, salt and pepper, Coconut oil to cook on stove top or else oil for your grill

Instruction:

1. In a shallow glass dish, mix together the teriyaki marinade, balsamic, ginger, chilli paste, garlic, honey coconut oil and sesame seeds if used.
2. Season the fish fillets with salt and pepper, then place the fish in the dish to marinade
3. Cover and refrigerate for at least 20 minutes (turn over once during marinade)
4. Heat coconut oil (just about a tablespoon to coat the bottom of the pan) In a skillet to medium-high heat.
5. To cook, remove fillets from the marinade and reserve the marinade.
6. Fry the fish for about 4 to 6 minutes per side, turning only once, until the fish flakes easily with a fork.
7. Remove fillets to a platter and keep warm.
8. Pour the reserved marinade into the skillet and heat over medium-high heat until it turns into a glaze. Spoon glaze over fish and serve extra on the side.
9. Serve with white rice and pineapple. Enjoy!