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	<title>gfe--gluten free easily &#187; tip sheet</title>
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		<title>Ginger-Glazed Mahi Mahi with Pico de Gallo</title>
		<link>http://glutenfreeeasily.com/ginger-glazed-mahi-mahi-with-pico-de-gallo/</link>
		<comments>http://glutenfreeeasily.com/ginger-glazed-mahi-mahi-with-pico-de-gallo/#comments</comments>
		<pubDate>Sat, 12 Sep 2009 04:22:45 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
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		<category><![CDATA[dolphin fish]]></category>
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		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[mahi mahi]]></category>
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		<category><![CDATA[maple]]></category>
		<category><![CDATA[Maui]]></category>
		<category><![CDATA[Napili Kai]]></category>
		<category><![CDATA[pan grilled]]></category>
		<category><![CDATA[pico de gallo]]></category>

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		<description><![CDATA[Ginger-Glazed Mahi Mahi with Pico de Gallo

Ginger-Glazed Mahi Mahi

3 tablespoons honey (or maple syrup)
3 tablespoons soy sauce (ensure that it’s gluten free; I limit soy, but if you don't use it at all, just substitute some molasses and perhaps a little more balsamic vinegar for a similar flavor)
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
2 cloves garlic, crushed or minced

2 tablespoons olive oil
4 (6-ounce) mahi mahi fillets (less is fine---you'll just have extra sauce)
sea salt and fresh ground pepper to taste
1 tablespoon vegetable oil

In a shallow glass dish or Ziploc bag, stir together the honey (or maple syrup), soy sauce, balsamic vinegar, ginger, garlic, and olive oil. Season fish fillets with sea salt and fresh ground pepper, and place them in dish or bag. (Place skin side down, if applicable.) Cover dish or close bag, and refrigerate for 20 minutes to marinate.

Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, preferably turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to glaze consistency (which will take a minute or two). Spoon glaze over fish. Make pico de gallo (as shown below) and top the fish. Serve immediately.

Pico de Gallo

Yellow pepper, finely chopped
Red pepper, finely chopped
Vidalia onion, finely chopped
Cilantro, finely chopped

Stir all together and serve over fish, chicken, etc. Ingredients can be varied based on what you have on hand and your individual preferences. Similarly, just use amounts per what you have and what ratio/mixture looks most appealing to you.

(Note: Ginger-Glazed portion of recipe Adapted from Allrecipes.com; Pico de Gallo portion is my own.)

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		<title>Some Assembly, But No Special Tools Required&#8212;50+ Meals That Are GFE</title>
		<link>http://glutenfreeeasily.com/some-assembly-but-no-special-tools-required-50-meals-that-are-gfe/</link>
		<comments>http://glutenfreeeasily.com/some-assembly-but-no-special-tools-required-50-meals-that-are-gfe/#comments</comments>
		<pubDate>Sun, 31 May 2009 19:33:35 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
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		<category><![CDATA[gluten free]]></category>
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		<description><![CDATA[Last weekend, we headed to our mountain property as planned. Saturday arrived bright and beautiful. There’s a point along our route, about a third of the way there, where you can see the mountains if it&#8217;s a clear day. When we reached that spot, you could see them in the distance. We exclaimed in unison, “Look!” [...]]]></description>
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