• 3 tablespoons honey
• 3 tablespoons soy sauce
• 3 tablespoons balsamic vinegar
• 1 teaspoon grated fresh ginger root
• 1 clove garlic (or to taste), crushed 
• 2 teaspoons EVOO
• 4 (6-ounce) Mahi Mahi fillets
• Salt & Pepper to taste
• 1 tablespoon vegetable oil 

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.  (Although this is not a "deep fry", it can definitely be baked if preferred!) 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 consistency.  Spoon glaze over fish and serve immediately.