Recipe by blucoat
So easy to make! This glaze also works on other fish like halibut. The recipe is from Gourmet Magazine (Oct. 05).
Top Review by KellyMac6
Will make this again! I did make a few changes however. I used teriyaki marinade instead of soy sauce because that is what I had on hand. Also, I added a clove of garlic to the minced onions and used shallots instead of scallions because once again that is what I had available. Great recipe, thank you!
- 6 scallions
- 3 tablespoons packed brown sugar
- 2 1⁄2 tablespoons soy sauce
- 3 tablespoons fresh lemon juice
- 4 (6 ounce) skinless mahi mahi fillets
- 1⁄2 teaspoon salt
- 1 1⁄2 tablespoons vegetable oil
Directions See How It's Made
- Preheat oven to 200°F.
- Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.
- Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.
- Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.).
- Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.