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    • Ginger Glazed Mahi-Mahi

    Mark Sharron
    Easy
    20 minutes
    4

    This recipe combines honey, soy sauce, vinegar and ginger. It’s sweet and sour with a hint of spice. This is easy and tastes good. You will appreciate it!

    1 rating
    layout 0 comments

    Ingredients

    • 4 mahi-mahi fillets, about 6oz each
    • 3 tablespoons honey
    • 3 tablespoons soy sauce
    • 3 tablespoons balsamic vinegar
    • 1 teaspoon grated fresh ginger root
    • 1 clove garlic, crushed or to taste
    • 2 teaspoons olive oil
    • 1 tablespoon vegetable oil
    • Salt and pepper to taste

    Method

    • How to Make Ginger Glazed Mahi-Mahi
    • Pat mahi-mahi fillets dry with paper towels and season both sides lightly with salt and pepper
    • In a small bowl, mix honey, soy sauce, balsamic vinegar, grated ginger, and crushed garlic until well combined
    • Place a nonstick or stainless steel pan over medium-high heat and add the vegetable oil
    • When the oil is shimmering, lay mahi-mahi fillets into the pan presentation side down
    • Sear fillets for 2–3 minutes until a golden crust forms, then flip each fillet gently
    • Reduce heat to medium and pour the ginger glaze mixture evenly over the fillets
    • Simultaneously, in a second small pan over low heat, warm the olive oil until fragrant but not smoking (optional for drizzling)
    • Continue to cook mahi-mahi fillets for 2–4 minutes, basting occasionally with the glaze, until fish is opaque and flakes with gentle pressure
    • Transfer cooked fillets to plates, spooning extra glaze from the pan over the top
    • For plating, arrange fillets over a bed of steamed greens or plain rice for contrast and drizzle warm olive oil around edges for sheen
    • Serve immediately, pairing with a wedge of lime or thinly sliced fresh herbs if desired