Prep 15 mins
Cook 20 mins
This is a great way to make fish. This will work with any dense fish like salmon or mahi mahi or even tuna. I like to do this in the winter when I can't get to my snow covered grill. A great wine to pair with this is a pinot noir--I'm partial to Schug.
- Mix all ingredients in a ziploc bag and add fish. Leave in fridge to marinate for up to 2 hours.
- Preheat oven to 400.
- In an oven safe skillet, heat 1 Tbsp olive oil on medium high heat.
- Place fish in skillet, but be careful--it will splatter a bit.
- Leave the fish to sizzle away for 5 minutes.
- Flip the fish over and place entire pan in the oven for 15 minutes.
Excellent! Simple & Quick to prepare. I was looking for fish recipes since we decided to incorporate fish on a weekly basis to reduce our red meat intake. Not having much experience with preparing fish I found this recipe quite easy to follow. Initially I worried that I had burned the fish because it did get quite dark almost black in parts when I flipped it over, but it did not taste burned at all. Next time I may not do the entire five minutes on the first side as I think the Greenpan I used cooks things hotter than normal. It was the only pan I own that can also go in the oven. Also, I did as others and saved the marinade to make a sauce. The sauce was so Delicious!!! Next time I think I will double the marinade so I have more sauce to pour over the fish and rice. All I did for the sauce was to add equal amounts of balsamic vinegar, honey & soy sauce to the marinade and then I brought it to boil and kept stirring to it reduced to the thickness I liked. Funny side note, my daughter who is 7 years old, kept saying she just loved the chicken! I will definitely be making this again and again. Thanks for the great recipe!
This is a WINNER! Fabulous flavor and so easy to make! I made this a couple of nights ago and my fiance is already asking when we can have it again! While I love the flavor of sesame oil, I know a little goes a long way, so I only added 1/2 tsp. of sesame oil to this recipe. Other than that, I followed the recipe exactly. While cooking the mahi mahi fillets, I simmered the leftover marinade and used it to pour over jasmine rice and then topped the rice with the mahi mahi. This marinade would be perfect for so much more than fish...it would make great korean ribs! I will use this as a marinade for chicken and pork as well. Thank you for posting this delicious recipe. It will be a treasured addition to my personal family favorites cookbook. Only the BEST recipes make it there!
Delicious! Loved the sweet and sour effect, made extra sauce for the steamed veggies and rice - excellent.