1/1 Photo of Lemon & Honey Marinated Mahi-Mahi W/ Glaze
I thought this recipe up one night while trying to find a quick and easy meal with the ingredients I had on hand. It's fast, cheap, and a hit with the girlfriend and family. I'm not a big seafood guy, but the mild ginger and lemon flavors accent perfectly with the honey glaze and even I can't say no. *This recipe works equally well with swordfish or tuna. Also try substituting soy sauce or teriyaki for hoisin for some additional variety*
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- 2 (4 ounce) mahi mahi fillets
- 1 1/2 tablespoons honey, warm (preferably raw, but pasteurized is fine)
- 1 1/2 tablespoons red wine vinegar
- 3 garlic cloves, crushed
- 1/2 teaspoon lemon juice
- 1/2 teaspoon hoisin sauce
- 3/4-1 tablespoon olive oil
- 1/8 teaspoon black pepper, freshly ground
- 1/8 teaspoon salt (to taste)
- 1/4 teaspoon ginger powder
- 1Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm) thick.
- 2In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce. Stir until uniform.
- 3Place both the fish and sauce in a large bag and marinate in the fridge for no more than 20 minutes, making sure to coat the fillets evenly. *Marinating for longer than 20 minutes will start to break down the proteins in the fish. Trust me, you want to avoid that.
- 4When the fillets are done marinating remove them from the bag and set them aside for now. Reserve the marinade in the bag or a small bowl, you'll use it later.
- 5Heat a medium sized skillet or wok on medium-high heat for 30 seconds (or until a drop of water will instantly boil when added to the pan).
- 6Add the olive oil and coat the pan evenly.
- 7As soon as the pan's hot and coated add the fillets. Then sprinkle half of the salt, black pepper, and ginger powder onto the fillets, making sure to cover as much of the meat as possible.
- 8Let the fillets cook undisturbed for about 30 seconds or until you notice the edges of the meat beginning to whiten.
- 9Cook the fillets until their bottom sides start to caramelize and turn a light golden color (1-2 minutes); flip.
- 10Sprinkle the remaining salt, black pepper, and ginger powder onto the fillets and continue cooking until each side is golden and each fillet flakes (2-4 minutes, depending on thickness).
- 11Remove the fillets to a serving plate and cover.
- 12Add the reserved marinade to the pan and simmer on low heat until the resulting glaze turns a light golden-brown (1-3 minutes). *Make sure to scrape the bottom of the pan to add the fillet drippings to the glaze.
- 13Spoon the glaze over each fillet and serve.
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Nutritional Facts for Lemon & Honey Marinated Mahi-Mahi W/ Glaze
Serving Size: 1 (153 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 200.0
- Calories from Fat 53
- Total Fat 5.9 g
- Saturated Fat 0.9 g
- Cholesterol 82.7 mg
- Sodium 268.0 mg
- Total Carbohydrate 15.4 g
- Dietary Fiber 0.2 g
- Sugars 13.3 g
- Protein 21.3 g