Mango Ginger-Glazed Mahi-Mahi

"A new twist to ginger-glazed mahi-mahi. I made it based on suggestions to add mango, and I used an old recipe and kicked it up a notch. Crowd- pleaser! Mahi mahi fillets cook 4-8 minutes, when seared. Thick cuts take at least 6 minutes over nedium heat."
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Ready In:
4 Fillets


  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon grated fresh gingerroot
  • 1 garlic clove, crushed (to taste)
  • 2 tablespoons olive oil
  • 4 (6 ounce) mahi mahi fillets
  • salt and pepper, to taste
  • 1 tablespoon vegetable oil
  • 1 -2 mango, pitted and (half carefully sliced or half mashed)


  • Directions.
  • In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic, mashed mango and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
  • Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
  • Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, garnish with sliced mango and serve immediately.

Questions & Replies

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  1. skahty1
    I have tried numerous ways to cook Mahi Mahi though this one is a bit more challenging due to my not having much experience with glazes. However this one was definitely worth the effort. Once you've started the reduction you experience all of the flavors just as you did when it was first prepared. Everything breaks down evenly. One word of caution; don't reduce too much or your glaze won't cover your filet as you might prefer. Leave it on the creamier side so that the glaze drapes over the filet instead of clumping on top. I'm sure this is just my inexperience as a chef shining through, but if I try this recipe again that's one thing I'll be sure to correct. I would also let the fish marinade a tad longer, perhaps 1 hour. Mahi is a very strong, dense, fish? and I've found when I'm in Florida, we always get better results if we marinade a little longer. All that said, I found this glaze/marinade extremely flavorful. I topped mine off with a little melted honey, finely diced mango, and cilantro.



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