I added a new recipe for Mahi Mahi- it's just a link but I didn't do anything different when I made it. Except used rice wine vinegar because balsamic vinegar is so expensive here.

It was extremely good, but I think you have to follow the directions pretty carefully for the glaze to come out right. ie, the second time I made it I actually measured the ingredients and it turned out a lot better.

The comments on the link point out that you could grill the fish or substitute another meat. I substitued tofu one time- just bought the big block of firm tofu and sliced it in half lengthwise (to make 2 squares about 1/2 inch thick) and it turned out well. It tastes so good you won't mind it's tofu!

Sorry, no pictures! But since my presentation skills lag way behind my cooking skills maybe they wouldn't make you want to eat it???