Ginger-Glazed Mahi Mahi with Soy Balsamic Marinade
This delightful Ginger-Glazed Mahi Mahi combines the rich flavors of soy sauce, balsamic vinegar, and honey, creating a perfectly balanced dish that's both savory and sweet. The fresh ginger and garlic infuse the fish with aromatic flavors, making each bite a treat. Ideal for a weeknight dinner, this quick and easy recipe pairs beautifully with steamed jasmine rice and vibrant bok choy for a complete and satisfying meal. You'll love how the glaze intensifies as it cooks, giving the fish a beautiful, caramelized exterior while keeping the inside tender and flaky.
2
Servings
N/A
Calories
9
Ingredients
Ingredients
Mahi Mahi fillets
2 (thawed)
Soy sauce
3 tablespoons (light)
Garlic clove
1 (crushed)
Balsamic vinegar
3 tablespoons
Olive oil
3 tablespoons (divided)
Honey
3 tablespoons
Fresh gingerroot
1 tablespoon (grated)
Salt
to taste
Pepper
to taste
Instructions
1
In a shallow glass dish, combine the honey, soy sauce, balsamic vinegar, grated ginger, crushed garlic, and 2 tablespoons of olive oil. Mix well to create the marinade.
2
Season the thawed mahi mahi fillets with salt and pepper, then place them in the marinade, ensuring they are well coated.
3
Cover the dish with plastic wrap and refrigerate for 20 minutes to allow the flavors to infuse into the fish.
4
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat until shimmering.
5
Remove the fish from the marinade (reserving the marinade for later), and sauté the fillets in the heated skillet. Cook for 4 to 6 minutes per side, turning only once, until the fish flakes easily with a fork.
6
Once cooked, transfer the mahi mahi fillets to a serving platter and keep warm while you prepare the glaze.
7
Pour the reserved marinade into the skillet, bring it to a boil, and reduce heat to let it simmer until it thickens to a glaze consistency, stirring occasionally.
8
Spoon the glaze generously over the warm fish fillets and serve immediately with steamed jasmine rice and warm bok choy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary fish used in this recipe?
The primary fish used is Mahi Mahi fillets, which should be thawed if previously frozen.
How many servings does this recipe provide?
This recipe is designed to provide 2 servings.
How long should the mahi mahi marinate?
The fish should be refrigerated and marinated for 20 minutes to allow the flavors to infuse.
What are the main components of the marinade?
The marinade consists of honey, soy sauce, balsamic vinegar, grated ginger, crushed garlic, and olive oil.
How much soy sauce is required?
The recipe calls for 3 tablespoons of light soy sauce.
What type of vinegar is used for the glaze?
Balsamic vinegar is used to provide a rich, tangy flavor to the glaze.
How much honey is included in the recipe?
The recipe requires 3 tablespoons of honey for sweetness and caramelization.
How is the ginger prepared?
The fresh gingerroot should be grated, totaling 1 tablespoon.
How many garlic cloves are needed?
You will need 1 garlic clove, which should be crushed.
What is the total amount of olive oil used?
A total of 3 tablespoons of olive oil is used, divided between the marinade and the skillet.
What heat setting should be used for cooking the fish?
The fish should be cooked in a skillet over medium-high heat.
How long does the fish need to cook on each side?
Each fillet should be sautéed for 4 to 6 minutes per side.
How many times should I turn the fish while cooking?
The recipe recommends turning the fish only once during the cooking process.
How do I know when the mahi mahi is fully cooked?
The fish is done when it flakes easily with a fork.
What do I do with the marinade after removing the fish?
The reserved marinade should be poured into the skillet, brought to a boil, and simmered until it thickens into a glaze.
What are the recommended side dishes?
It is best served with steamed jasmine rice and vibrant, warm bok choy.
What is the flavor profile of this dish?
The dish offers a balanced sweet and savory flavor with aromatic notes of ginger and garlic.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick meal and an easy dinner option.
What cuisine category does this recipe fall under?
This recipe is categorized as Asian cuisine.
How many ingredients are required in total?
There are 9 ingredients in total, including salt and pepper.
What should the consistency of the final sauce be?
The sauce should be simmered until it reaches a thick, glaze-like consistency.
Should the fish be seasoned before marinating?
Yes, the thawed fillets should be seasoned with salt and pepper before being placed in the marinade.
Is it necessary to cover the dish while marinating?
Yes, the dish should be covered with plastic wrap while the fish refrigerates.
What is the purpose of boiling the reserved marinade?
Boiling the marinade thickens it into a glaze and ensures it is safe to consume after touching raw fish.
Can I use frozen mahi mahi?
Yes, but you must ensure the fillets are completely thawed before preparation.
What is the texture of the cooked mahi mahi?
The fish should have a beautiful caramelized exterior and a tender, flaky interior.
What kind of skillet is recommended?
A large skillet should be used to provide enough room for the fillets.
How is the glaze applied to the fish?
The glaze should be spooned generously over the warm fillets immediately before serving.
What is the recipe ID for this dish?
The recipe ID is ginger-glazed-mahi-mahi-with-soy-balsamic-marinade.
What are the tags associated with this recipe?
Tags include mahi mahi, asian, ginger, quick meal, seafood, healthy recipe, easy dinner, and glazed fish.