Ingredients for Asian Ginger Mahi Mahi
- 1 pound Mahi Mahi Fillets
- 3 tablespoons soy sauce
- 2 cloves minced garlic
- Balsamic Vinegar
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon grated fresh ginger
- Salt and freshly ground black pepper, generously
- 1 tablespoon rice vinegar
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How to Make Asian Ginger Mahi Mahi
- In a shallow glass dish, whisk together 2 tablespoons honey, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, and 2 tablespoons olive oil.
- Season mahi mahi fillets (about 1 pound) generously with salt and freshly ground black pepper.
- Place the mahi mahi fillets in the shallow dish, ensuring they are coated in the marinade. Cover and refrigerate for at least 20 minutes (or up to 30 minutes for deeper flavor).
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
- Carefully remove the fish fillets from the marinade, reserving the marinade. Sear the fish for 4-6 minutes per side, or until the fish is cooked through and flakes easily with a fork. Turn only once to prevent sticking.
- Remove the cooked mahi mahi fillets to a serving platter and keep warm.
- Pour the reserved marinade into the skillet and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 2-3 minutes, or until the sauce has thickened to your desired consistency.
- Spoon the delicious glaze generously over the fish and serve immediately with steamed jasmine rice and warm bok choy.
Nutrition Information (Approximate per serving)
Sodium
140 g
Sugar
211g
Fat
31g
Carbs
18g
