GINGER GLAZED MAHI MAHI
This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You'll love it!
Provided by DECODIANA
Categories Seafood Fish Mahi Mahi
Time 37m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 16 g, Cholesterol 124.1 mg, Fat 7 g, Fiber 0.2 g, Protein 32.4 g, SaturatedFat 1.2 g, Sodium 829.8 mg, Sugar 14.8 g
TERIYAKI MAHI MAHI
After trying a few mahi mahi recipes, this one is definitely my favorite. This glazed mahi mahi is good with rice, vegetables or salad. Blotting the fillets before cooking allows a nice brown crust to form. Cod or halibut can be used, too. -Michelle Ibarrientos, Torrance, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Sprinkle mahi mahi with garlic powder and pepper. In a large skillet, cook mahi mahi in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, saute ginger for 30 seconds. Stir in teriyaki sauce; heat through. Serve over mahi mahi.
Nutrition Facts : Calories 192 calories, Fat 5g fat (1g saturated fat), Cholesterol 124mg cholesterol, Sodium 470mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges
MAHIMAHI WITH BROWN-SUGAR SOY GLAZE
Steps:
- Preheat oven to 200°F.
- Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.
- Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.
- Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.)
- Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.
MAHI MAHI WITH BROWN-SUGAR SOY GLAZE
So easy to make! This glaze also works on other fish like halibut. The recipe is from Gourmet Magazine (Oct. 05).
Provided by blucoat
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200°F.
- Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.
- Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.
- Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.).
- Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.
BROWN SUGAR AND SOY GLAZE
Provided by Geoffrey Zakarian
Time 25m
Yield About 1 1/2 cups
Number Of Ingredients 11
Steps:
- Combine the agave, mirin, molasses, vinegar, soy sauce, brown sugar, cardamom, cinnamon, bay leaf, chile and star anise in a medium saucepan. Bring the mixture to a simmer and reduce to a glaze, 10 to 15 minutes. Strain, discarding the solids.
- Use as a glaze for baked ham, or when cooking lamb, chicken or pork. Warm before using, so the glaze coats the meat evenly.
MAHI MAHI IN MARMALADE-DIJON GLAZE
We love mahi mahi. I've probably made every type of recipe for grilled, pan-fried, baked and air-fried mahi mahi. This one hits the mark using items found in your fridge and pantry. It's pan fried and then simmered in a tasty sauce that reduces to a glaze.
Provided by FrackFamily5 CA->CT
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Pat mahi mahi fillets dry with a paper towel. Sprinkle both sides of fish with garlic powder and paprika.
- Mix chicken broth, marmalade, and mustard together in a small bowl.
- Spray a medium skillet generously with cooking spray. Heat skillet over medium heat and cook mahi mahi fillets until browned, about 6 minutes. Flip fillets and pour broth mixture into pan. Bring to a rolling simmer and cook until fish is cooked through and sauce has reduced by half, 5 to 10 minutes. Season with salt.
Nutrition Facts : Calories 156.4 calories, Carbohydrate 8.5 g, Cholesterol 104.9 mg, Fat 1.1 g, Fiber 0.1 g, Protein 26.5 g, SaturatedFat 0.3 g, Sodium 463.8 mg, Sugar 6.2 g
GRILLED MAHIMAHI WITH TAMARIND GLAZE
Provided by Gina Marie Miraglia Eriquez
Categories Fish Quick & Easy Lime Summer Grill/Barbecue Soy Sauce Gourmet
Yield Makes 10 main-course servings
Number Of Ingredients 9
Steps:
- Soak tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Pour mixture into a medium-mesh sieve set into a bowl, then force pulp through sieve, discarding seeds and fibers. Add brown sugar, soy sauce, fish sauce, and lime juice, stirring until sugar is dissolved.
- Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
- Brush fish all over with oil, then sprinkle with salt. Grill, skin sides down, on lightly oiled grill rack, covered only if using gas grill, until skin is crisp, about 4 minutes. Turn fish over and grill until just cooked through, about 6 minutes more. Brush tamarind sauce all over fish and grill 1 minute.
- Serve with remaining sauce.
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