Ginger Glazed Mahi

Submitted by Aimchick

"This is a great way to make fish. This will work with any dense fish like salmon or mahi mahi or even tuna. I like to do this in the winter when I can't get to my snow covered grill. A great wine to pair with this is a pinot noir--I'm partial to Schug."

 

• Ready In: 35mins
• Ingredients: 10
• Serves: 2

ingredients

• 2 mahi mahi fillets
• 3 tablespoons honey
• 3 tablespoons low sodium soy sauce
• 3 tablespoons balsamic vinegar
• 1 tablespoon gingerroot, finely grated
• 1 garlic clove, minced
• 1 teaspoon sesame oil
• 2 teaspoons olive oil
• salt and pepper
• 1 tablespoon olive oil (reserved)

directions

1. Mix all ingredients in a ziploc bag and add fish. Leave in fridge to marinate for up to 2 hours.
2. Preheat oven to 400.
3. In an oven safe skillet, heat 1 Tbsp olive oil on medium high heat.
4. Place fish in skillet, but be careful--it will splatter a bit.
5. Leave the fish to sizzle away for 5 minutes.
6. Flip the fish over and place entire pan in the oven for 15 minutes.
7. Enjoy.

Reviews

[chefRD]

Excellent! Simple & Quick to prepare. I was looking for fish recipes since we decided to incorporate fish on a weekly basis to reduce our red meat intake. Not having much experience with preparing fish I found this recipe quite easy to follow. Initially I worried that I had burned the fish because it did get quite dark almost black in parts when I flipped it over, but it did not taste burned at all. Next time I may not do the entire five minutes on the first side as I think the Greenpan I used cooks things hotter than normal. It was the only pan I own that can also go in the oven. Also, I did as others and saved the marinade to make a sauce. The sauce was so Delicious!!! Next time I think I will double the marinade so I have more sauce to pour over the fish and rice. All I did for the sauce was to add equal amounts of balsamic vinegar, honey & soy sauce to the marinade and then I brought it to boil and kept stirring to it reduced to the thickness I liked. Funny side note, my daughter who is 7 years old, kept saying she just loved the chicken! I will definitely be making this again and again. Thanks for the great recipe!

 

[JanaG2]

This is a WINNER! Fabulous flavor and so easy to make! I made this a couple of nights ago and my fiance is already asking when we can have it again! While I love the flavor of sesame oil, I know a little goes a long way, so I only added 1/2 tsp. of sesame oil to this recipe. Other than that, I followed the recipe exactly. While cooking the mahi mahi fillets, I simmered the leftover marinade and used it to pour over jasmine rice and then topped the rice with the mahi mahi. This marinade would be perfect for so much more than fish...it would make great korean ribs! I will use this as a marinade for chicken and pork as well. Thank you for posting this delicious recipe. It will be a treasured addition to my personal family favorites cookbook. Only the BEST recipes make it there!

 

[sinmonstix]

Delicious! Loved the sweet and sour effect, made extra sauce for the steamed veggies and rice - excellent.

 

[Jostlori]

This is an excellent recipe! The flavors are spot on AND it's easy to make! The only change I made was not putting it in the oven after the flip. Instead, cooked it a few minutes more on the stovetop. Perfect! Thanks for adding this great recipe - it's going on our regular rotation! Can't wait to try it with ahi.

 

[CiaoBella]

This is a great way to enjoy Mahi Mahi. I made as directed except that I omitted the sesame oil and used only olive oil. I also doubled the sauce. Like other reviewers mentioned, I was worried at first because the fish looked burned after the 5 minutes of frying. It wasn't burned at all, though, and the black that I saw was the glaze cooking into the fish. After the frying, I then flipped the fillets over, and placed my oven-proof frying pan into the oven as directed. I removed the pan after 15 minutes, and served the fish with a side of rice and peas. It was a hit. I'm glad I doubled the sauce because I had extra sauce to poor over the fish once it was done cooking. Tip: I wouldn't omit the 5 minutes of frying before the baking. I think the frying gives the underside of the fillet a crisp outside that is a nice compliment to the fleshy portion of the rest of the fillet.