Ginger Glazed Mahi Mahi

I was feeling like some asian flair with this Mahi dish. You really could use any fish with this sauce, it's delish and tangy. Since soy is a no-no, I use Bragg's Liquid Aminos instead, it tastes the same!

Ingredients:
serves 3-4

1 lb (or two fillets) fresh Mahi Mahi
3 tbs Bragg's Liquid Aminos
3 tbs balsamic vinegar
1 tsp ginger
1 clove garlic, minced
2 tbs olive oil
salt
pepper
quinoa flakes (optional)

Directions:

1. Mix the Bragg's, balsamic, ginger, garlic, olive oil, salt and pepper in a large bowl.
2. Place the Mahi in the bowl and cover with the sauce. Let marinate for at least 20 minutes.
3. Put about 1/4 cup quinoa flakes on a plate and dip fish, coating both sides (optional).
3. On medium heat, sauté the fish, in the sauce for about 5 minutes on each side, or until cooked through.
4. Place fish on plates and pour sauce from pan on top. Serve with mashed cauliflower and roasted veggies. Enjoy!