Mahi Mahi With Brown-Sugar Soy Glaze

blucoat's Note:

So easy to make! This glaze also works on other fish like halibut. The recipe is from Gourmet Magazine (Oct. 05).

• Total Time: 20 mins
• Prep Time: 15 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 6 scallions
• 3 tablespoons packed brown sugar
• 2 ½ tablespoons soy sauce
• 3 tablespoons fresh lemon juice
• 4 (6 ounce) skinless mahi mahi fillets
• ½ teaspoon salt
• 1 ½ tablespoons vegetable oil

Directions:

1. Preheat oven to 200°F.
2. Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.
3. Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.
4. 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.).
5. 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.

Reviews

[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!

[JessiMarie]

this was pretty good. my husband loved it and believe me, he is a critic when it comes to fish.my sauce burnt so we didnt get to use it over the fish but the fish still had plenty of the sauce flavor from the simmering. i left the stove for a minute to put plates on the table and when i got back to the stove the sauce was more like molasses. my advice to everyone would be: DO NOT LEAVE THE SAUCE FOR EVEN A SECOND. IT WILL OVERCOOK. it is apparently one that you have to constantly monitor and stir. all in all, it was an awesome recipe. thanks for posting :)

[LCinLA]

My favorite kind of recipe -- very very simple and very very good. Didn't have any scallions but didn't find the recipe suffered from the lack. Thanks!