Asian Ginger Mahi Mahi

"Found this on the back of a Full Circle frozen Mahi Mahi fillet package. If you are low on time and need a quick, easy and tasty recipe, this will make you happy. The package recommends steamed jasmine rice and warm bok choy to round out the meal."
photo by Anonymous photo by Anonymous
photo by Anonymous
Ready In:
2 fillets




  • In a shallow glass dish, stir together the honey, soy sauce, vinegar, ginger, garlic and 2 tablespoons olive oil.
  • Season mahi mahi fillets with salt and pepper, and place them in the shallow dish.
  • Cover, refrigerate for 20 minutes to marinate.
  • Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Reserving the marinade, remove fish and saute in pan for 4 to 6 minutes per side, turning only once, until fish flakes easily with fork.
  • Remove fillets to a serving platter and keep warm.
  • Pour reserved marinade into the skillet and bring to a boil to thicken to a glazed consistency.
  • Spoon glaze over fish and serve immediately.

Questions & Replies

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  1. raymondsmom1
    Plan is to wrapin bamboo leaves and grill?


  1. Mo Mark Z.
    The photo does not do this dish justice! My kids loved the flavoring and it was wonderful with the mahi mahi. I doubled the recipe but did not double the honey. Otherwise it would have been too sweet. Served it with Asian slaw and quinoa, followed by Cara Cara orange slices.
  2. Anonymous
    Fabulous flavor and so easy to make? I did a salmon and mahi mahi filet. Both were outstanding. The glaze turned out darker than I expected, but tasted so good!
  3. SkylerFox
    Excellent recipe! Nice balance of flavors. The addition of balsamic added to this asian influenced base sauce create a 3 dimensional level of taste and creates a nice dark glaze giving the Mahi Mahi an attractive and unusual "wood grained" appearance. Cooking is Chemistry! Will keep this recipe around. Thanks for sharing!
  4. DonnaColorado Johns
    Awsome! I loved the glaze--the balsamic vinegar and honey make a delicious glaze. I added an extra splash of balsamic because I love the flavor it gives. Thank you Ladyfingers Donna
  5. Gerry
    While not having mahi mahi, I decided this would work well with my fish fillets - and it did! Having all the ingredients we love we found this combination came together so well making for great fish. How good - made for no left overs! Loved the thickened glaze which made for an added touch. Served with basmatti rice and enjoyed a lovely supper. Thank you Ladyfingers for another of your recipes that proved a winner at our house.


  1. computandroid
    I added szechuan pepper to this, sesame seeds, small chili flake, toasted sesame seed oil for two tablespoons, chives, more garlic and garlic olive oil and 2 tablespoons of pomegranate vinaigrette with the balsamic.


<p>Happily married mom of two wonderful kids. Enjoy outdoors, reading good nonfiction and simplicity. Can't ask for much more than that out of life. <br /> <br /> <br /><br /></p>
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