Ginger Glazed Mahi Mahi

One of my favorite fish dishes to make is my Ginger Glazed Mahi Mahi. It's an Asian inspired dish and has a sticky/sweet glaze that pairs perfectly with Rice. I made this last Monday and I'm just now getting around to posting it, because I took a ton of pictures because of the steps. This dish is NOT an easy week night dish, though I do like to make it on Mondays for some reason. It involves some planning, and you need to ensure you have ALL the ingredients on hand. Nothing (except the jarred garlic and ginger) tastes good as a substitute.

I retrieved this recipe over two years ago off of All-Recipes. It's a good meal to make for kids because it is sweet, and Mahi has little if no bones in it. Joaquin, one of the pickiest eaters on the planet likes it, so, there you have it. 

Ginger Glazed Mahi Mahi

Here are the Ingredients:

4 6oz Mahi Fillets (I buy the frozen, and then defrost in cold water the afternoon I make them).

3 tablespoons honey

3 tablespoons soy sauce

1 teaspoon balsamic vinegar

1 teaspoon grated fresh ginger

1 clove garlic, crushed or to taste

2 teaspoons of olive oil

1 tablespoon vegetable oil

First things first, stir the honey, soy sauce, balsamic vinegar, ginger,

garlic and olive oil together. This is your marinade:

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Next, season the fish fillets, skin side down with salt and pepper:

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Place the seasoned fillets in a shallow dish (skin side down) and pour the marinade over the fish.

Refrigerate for at least 1/2 an hour. I like to do one hour.

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Heat the vegetable oil in a large skillet over medium-high heat:

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Remove the fish from the dish, RESERVE the marinade, this is key. Do not toss it.

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Place the fish in the hot oil FLESH side down. Again, it is key not to do skin side down first.

Excuse the stupid hard water marks on my pan!

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Fry the fish 4 to 6 minutes.

Turn the fish. Turn only once. Fry another 4-6 min until the fish flakes easily with a fork. Do not overcook!

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Remove the fillets to a serving platter and keep warm by covering with foil.

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Now it's time to make your glaze.

Pour the reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. I normally add about 1 more tablespoon of honey whilethe glaze is reducing because I like it sweet. Play with your glaze and make it to your liking.The longer youlet it go, the stickier it will get, the less you let it go, the more it will be "sauce-like". 

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Place a cup of white rice on a plate, and put some veggies on there.

Then place a piece of fish a top the rice.

Pour the glaze on the fish.

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Then watch your family enjoy!

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  1. Angela Porter says:

    WOW When do you have time to do this girly LOL Very cool though!

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