Mahi-mahi fillets marinated in honey, soy sauce, balsamic vinegar, fresh ginger and garlic, pan-fried and finished with the marinade reduced to a glossy glaze. Serves 4.
Mahi-mahi is a firm, mildly sweet fish that holds together well in a skillet. Here it takes a short soak in a sweet and savory mixture of honey, soy sauce, balsamic vinegar, freshly grated ginger and garlic.
After the fillets are browned, the same marinade goes into the hot pan and boils down into a sticky glaze that gets spooned over the fish. It is a restaurant-style result in well under an hour. Serve it with steamed rice and a green vegetable.
Ingredients
4 tablespoons honey
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
2 cloves garlic, crushed or pressed
2 teaspoons olive oil
4 (6 ounce) mahi-mahi fillets
Salt and pepper to taste
1 tablespoon vegetable oil
To make it gluten-free
For the soy sauce, use tamari or a soy sauce labeled gluten-free.
Check the labels on broth, sausages and spice blends too. See all our gluten-free recipes.
Instructions
Make the marinade. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil.
Marinate. Season the fish with salt and pepper and lay it in the dish, skin side down if the fillets have skin. Turn once to coat, then cover and refrigerate for at least 20 minutes.
Cook the fish. Heat the vegetable oil in a large skillet over medium-high heat. Lift the fillets out of the marinade and save the marinade. Cook the fish for 4 to 6 minutes per side, turning only once, until it flakes easily with a fork.
Keep warm. Move the fillets to a serving platter and cover loosely with foil.
Reduce the glaze. Pour the saved marinade into the skillet and bring it to a boil over medium heat. Let it bubble, stirring, until it thickens into a glaze, a few minutes. Boiling it also makes the marinade safe to serve after it has been in contact with raw fish.
Glaze and serve. Spoon the glaze over the fish and serve right away.
Nutrition per serving (estimated)
270Calories
19 gCarbohydrates
0 gFiber
19 gNet carbs
33 gProtein
7 gFat
Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
Mahi-mahi is a fish, sometimes sold as dolphinfish. It is not related to the dolphin, which is a mammal.
How do I know when mahi-mahi is cooked?
It turns from translucent to white and opaque and flakes easily with a fork. The internal temperature should reach 145°F.
Can I grill this instead?
Yes. Oil the grill grate well and grill the fillets over medium-high heat for about 4 to 5 minutes per side, then reduce the marinade on the stove for the glaze.
