Mahi Mahi With Brown-Sugar Soy Glaze

Total Time
Prep 15 mins
Cook 5 mins

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

Ingredients Nutrition


  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.


Most Helpful

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!

KellyMac6 June 15, 2010

this was pretty good. my husband loved it and believe me, he is a critic when it comes to 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 :)

JessiMarie August 12, 2009

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!

LCinLA June 13, 2009

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