Baked Mahi-Mahi with a Ginger, Garlic & Lemon Reduction

I made mahi-mahi last Friday (Lent) and wanted something to dress it up a bit.  I found a sauce online that called for cream, etc... and decided to use the basics of that but lighten it up considerably. B and I threw this together and it actually turned out really good.  The measurements are all estimates because we literally were throwing a dash of this or a pinch of that in...but hopefully if you try it, you'll be able to replicate it.

Ingredients:

Mahi-Mahi fillet - we had about 3/4 - 1 lb

2 garlic cloves, minced

1/4 shallot, minced

1-2 tsp fresh ginger, grated

Lemon rind, grated

 1-2 tsp Fresh lemon juice

1/4 c chicken stock (low sodium)

Salt & Pepper, to taste

1 tbsp Olive Oil

Directions:

Preheat oven to 425 degrees

Salt & Pepper the top of the Mahi fillet

Add olive oil to medium size pan over high heat..  Once the oil is hot, place the mahi, skin side up, in the pan and sear for 30-45 seconds.  Remove from pan & place in baking dish (with some baking spray).  

Bake in oven for about 6-8 minutes, until fish flakes

Meanwhile, add garlic, shallot, ginger, lemon rind, lemon juice & stock to a small sauce pan.  Warm the sauce, stirring frequently.

When fish is done, remove from oven and place on plate.  Tent with foil for about 3-4 minutes to rest

Place 1 fillet on fresh plate and drizzle with the sauce.  

Enjoy!