Carrot Cake Banana Bread
December 4, 2018
Homemade banana bread will forever be my favorite, even when I don’t think it is. Because as soon as I eat a bite, I’m once again obsessed. This carrot cake banana bread is made with coconut, raisins, carrots, and cinnamon, making it super flavorful and chock full of goodness.
Prep
30 minsCook
20 minsReady-in
50 minsIngredients
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
4 (6 ounce) mahi mahi fillets
1 tablespoon vegetable oil
Instructions
- In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, 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, 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 a glaze consistently. Spoon glaze over fish, and serve immediately.
Recipe Ratings
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