Ginger Glazed Mahi Mahi1485 Reviews
- Prep: 5 min
- Cook: 12 min
- Ready In: 37 min
“This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You'll love it!” - by DECODIANA
Original recipe yields 4 servings
- 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.
Amount Per Serving (4 total)
- 259 cal
- 7 g
- 16 g
Based on a 2,000 calorie diet
Reviews (1485)Rate This Recipe
"This recipe is delicious and easy! For a slightly healthier fish bake the mahi-mahi, because that works too...." See more"
"YUMMY!!! I boiled the sauce and put more over fish. I grilled by putting double layer of tin foil on grill and forming a boat by folding up side. Grilled for exactly 8 mins, this method works for an..." See morey fish and keeps it from sticking. No need to even flip the fish just shut the lid and leave for 8 mins. This works for any fish less then 1 inch thick. I also used frozen Mahi Mahi from Sams and let completely defrost. "
"Really, Really, Really good stuff. The only change was dried ginger instead of the fresh (didn't have any on hand). I also added just a bit more honey after. I baked the fish instead of pan frying ..." See more(for the health factor) and reduced the sauce in a pan and poured over the fish. Really liked how this turned out. Thanks for the post."
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