32 Reviews

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!

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chefRD August 21, 2012

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!

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JanaG2 May 24, 2010

Delicious! Loved the sweet and sour effect, made extra sauce for the steamed veggies and rice - excellent.

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sinmonstix May 14, 2013

This is an excellent recipe! The flavors are spot on AND it's easy to make! The only change I made was not putting it in the oven after the flip. Instead, cooked it a few minutes more on the stovetop. Perfect! Thanks for adding this great recipe - it's going on our regular rotation! Can't wait to try it with ahi.

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Jostlori October 22, 2012

This is a great way to enjoy Mahi Mahi. I made as directed except that I omitted the sesame oil and used only olive oil. I also doubled the sauce. Like other reviewers mentioned, I was worried at first because the fish looked burned after the 5 minutes of frying. It wasn't burned at all, though, and the black that I saw was the glaze cooking into the fish. After the frying, I then flipped the fillets over, and placed my oven-proof frying pan into the oven as directed. I removed the pan after 15 minutes, and served the fish with a side of rice and peas. It was a hit. I'm glad I doubled the sauce because I had extra sauce to poor over the fish once it was done cooking. Tip: I wouldn't omit the 5 minutes of frying before the baking. I think the frying gives the underside of the fillet a crisp outside that is a nice compliment to the fleshy portion of the rest of the fillet.

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Scribbler515 September 12, 2015

Love this recipe! Really fast and easy I usually add all ingredients to a zip lock bag and let fish marinate overnight. Wonderful flavor and healthy.

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Warren S. June 11, 2014

Very yummy! Didn't have any ginger...but it still was delicious. Next time I'll be sure to add. Thanks for the recipe!

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Dizzyfreedom March 01, 2013

This is such a great and easy fish recipe! I just used a small amount of sesame oil, otherwise made as directed and thought it brought a wonderful flavor to the fish. Mine did get quite dark but the fish was well-cooked and the flavor was delicious. Thanks for sharing the recipe!

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loof September 08, 2012

Very good! Made it as written and have no complaints. Love it, thanks!

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TattooedMamaof2 January 31, 2011

This was an easy to make, flavorful recipe. I used prepared ginger in a tube to save me some grating time, which worked just fine. I marinated for about 2 hours. I would definitely have this again. I served with wilted spinach as a side. Thanks for posting!

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Dr. Jenny January 05, 2011
Ginger Glazed Mahi