I like to eat fish or seafood at least once a week. We usually eat salmon or tilapia, but I really like mahi mahi too. And this glaze makes it so good. It’s different from our usual lemon and herb marinades for fish, so it adds some nice variation to our seafood meals.
Fish doesn’t take very long to thaw or cook, so I like to keep frozen fish in my freezer for a quick and healthy meal. Add quinoa or rice as a side along with a vegetable or salad and it’s as easy as macaroni and cheese. Well, almost as easy…and much tastier.
Ginger Honey Glazed Mahi Mahi
Prep time
Cook time
Total time
Author: Two Thirds Cup
Serves: Serves 4
Ingredients
- 3 Tbsp honey
- 3 Tbsp soy sauce
- 3 Tbsp balsamic vinegar
- 1 tsp grated fresh ginger root
- 1 clove garlic
- 2 tsp olive oil
- 4 (6 oz) mahi mahi fillets, fresh or thawed
- unrefined sea salt, to taste
- pepper, to taste
- 1 Tbsp butter
Instructions
- In a shallow dish, combine the honey, soy sauce, balsamic vinegar, ginger, garlic, and olive oil.
- Season the fish fillets with salt and pepper.
- Place the fillets in the dish.
- Cover and let marinate in the fridge for 20 minutes.
- Heat butter in a large skillet over medium heat.
- Take the fillets out of the dish and place in skillet, reserve the marinade.
- Fry fish for 4-6 minutes on each side.
- Serve immediately.
Adapted from Ginger Glazed Mahi Mahi at allrecipes.com
Kate Allen says
Love your work Katie. Wow! Stunning images and your ideas are simple yet unique and exotic! Question, have you tried this mahi mahi recipe of ginger and honey with salmon?
Love –
Kate Allen
Hi Kate!
I haven’t tried it with salmon, but I think it would be good. If you try it, let me know how you like it!
Charles says
Not sure about pouring reserved marinade over cooked fish… heating marinade in sauté skillet first will decrease risk of cross contamination.
True!
Lauren Norkin says
I think that you are supposed to reduce the reserved marinade after the fish cooks so it thickens…and obviously so you are not eating raw fish juice!
Chelsea says
What is the longest you can let these marinate for? Thanks!
George says
The longer, the better. Also what was left out was that the marinade (after the fist is cooked and removed) should be left to heat up and make a reduction. You get a thicker sauce that is restaurant quality!
Kim says
I broiled instead of fried. Everything else was exactly the same but the fish didn’t hold the flavor very well at all.. Wasn’t impressed. I was actually very disappointed.
Pablo Picaso says
“Fish didn’t hold the flavor very well at all”
Probably because you broiled it instead of frying it. Just a thought…
Laura Sue says
Fixed this tonight. Every one loved it.
Holly says
Made Mahi Mahi along with shrimp using the same recipe! Very good, simple, and quick! BTW, I have made this recipe using salmon and it was very good.
Karen says
Delicious! I grilled it on a flat grill after I had marinated
It for a half hour. Only wish I warmed up the left over marinade. Will definitely make again!
Thank you
We made this tonight- very tasty, easy and delicious! Accompanied with coconut basmati rice & steamed brócoli.
Jehrome says
Do I just save the sauce?
I am DEFINITELY making this for the lady and I!!
Question is how are we using the garlic? Minced, chopped, pressed…?
Thank you!