Ginger Glazed Baked Mahi Mahi Recipes

GINGER GLAZED MAHI MAHI

Steps:

• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic 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, and serve immediately.

ASIAN-STYLE BAKED MAHI MAHI

Steps:

• In an ovenproof non-glass baking dish (11 by 8-inch), combine the coconut milk, stock, fish sauce, lime juice, ginger, serrano, garlic, cilantro, and Thai basil. Add the fish, turn to coat, cover, and refrigerate for 30 minutes to 1 hour.
• Preheat the oven to 325 degrees F.
• Remove the fish from the marinade and reserve. Add the vegetables to a small ovenproof dish and cover with the marinade. Cover tightly with aluminum foil and place in the oven for 15 to 20 minutes.
• Once the vegetables are cooked, drain the marinade/cooking liquid into a small saucepot and place over medium-low heat to reduce.
• Pat the fish dry and strain as much liquid from the vegetables without damaging them. In the center of a piece of parchment, place 1/4 of the vegetables, top with 1 portion fish, and 1 slice fresh lime and fold the parchment around the fish and vegetables like a package. Secure with the kitchen string and place on a baking sheet. Repeat with remaining ingredients. Bake for 15 to 20 minutes.
• Remove the packets to individual serving plates, cut open to reveal, and garnish with a sprinkle of fresh cilantro and a wedge of lime.

GINGER GLAZED MAHI

Steps:

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

ASIAN GINGER MAHI MAHI

Steps:

• 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.

GINGER GLAZED BAKED MAHI MAHI

Steps:

• 1. Take a small casserole dish and oil it very well inside with olive oil. Set it aside. Turn on your oven to 375 degrees and let it preheat.
• 2. In a small bowl mix all ingredients together very well except the fish filets. Place the Mahi Mahi filets into a small baking dish and pour the marinade over the top making sure they are all covered well. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
• 3. After marinading take the cover off of the baking dish and place it on the middle rack of your oven. Bake for about 20 minutes. Leave the marinade in the baking dish. The fish will be done when it flakes or hits a internal temperature of 165.
• 4. After baking spoon marinade over top and serve. Hope you enjoy. ;)

GINGER GLAZED MAHI MAHI

Steps:

• In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic 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, and serve immediately.