Ginger Glazed Mahi Mahi | Morsels of Life

Ginger Glazed Mahi Mahi

Morsels of Life - Ginger Glazed Mahi Mahi - Try this ginger glazed mahi mahi - pan seared fish drizzled with a sweetly spicy ginger soy sauce!

We eat seafood about once or twice a week, and eating the same old garlic salmon or shrimp got a bit old. Now, don't get me wrong. I use these recipes often because they're so simple and yummy. But sometimes you just want something a little different. The ginger, garlic, and sesame oil definitely gave this mahi mahi a bit of an Asian-inspired flavor. The lime added a bit of brightness, the chili pepper flakes a bit of spiciness, and the honey rounds it all out with a bit of sweetness. We enjoyed this ginger glazed mahi mahi, and it's simple enough to maybe even make it into our regular rotation. You could make this mahi mahi even faster by making the sauce ahead of time. Plus, I bet the ginger sauce would taste wonderful in lots of different dishes! Next time, I'm thinking about straining the sauce first - only because the pieces of ginger aren't the prettiest. However, they definitely bring more yum to the table!

What are some ways you like to change up your usual? Whether that be meals, routines, etc.


Morsels of Life - Ginger Glazed Mahi Mahi - Try this ginger glazed mahi mahi - pan seared fish drizzled with a sweetly spicy ginger soy sauce!

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Try this ginger glazed mahi mahi - pan seared fish drizzled with a sweetly spicy ginger soy sauce!

Prep time:
Cook time:
Total time:
Yield: 2 servings

Materials:

Mass Weight Volume Number Material Notes
1 tablespoon sesame oil
1 tablespoon ginger, grated
1 tablespoon garlic, minced
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon chili pepper flakes
2 mahi mahi fillets Approximately 3-4 ounces each


Methods:

Morsels of Life - Ginger Glazed Mahi Mahi Step 1 - Gather all materials. 1. Gather all materials.
Morsels of Life - Ginger Glazed Mahi Mahi Step 2 - Combine soy sauce, lime juice, honey, chili pepper flakes, sesame oil, ginger, and garlic. Heat until fragrant. 2. Combine soy sauce, lime juice, honey, chili pepper flakes, sesame oil, ginger, and garlic. Heat until fragrant.
Morsels of Life - Ginger Glazed Mahi Mahi Step 3 - Heat additional oil, and then place mahi mahi fillet in pan, cooking for approximately 3-4 minutes. Turn fillets over, cooking for an additional 3-4 minutes. Serve with sauce from Step 2 drizzled on top. 3. Heat additional oil, and then place mahi mahi fillet in pan, cooking for approximately 3-4 minutes. Turn fillets over, cooking for an additional 3-4 minutes. Serve with sauce from Step 2 drizzled on top.

Morsels of Life - Ginger Glazed Mahi Mahi - Try this ginger glazed mahi mahi - pan seared fish drizzled with a sweetly spicy ginger soy sauce!

10 comments:

  1. Like Daphne, the dressing has some of my favourite ingredients; I might include 2 more - onions and garlic. Mahi mahi is scarce in my part of Canada so I will likely use another white fish. Basa fillets have become readily available for some reason, and quite inexpensive, so they might do.
    I like to try a new recipe every week - maybe a side, maybe a main - some are winners, some not. Even the "not winners" teach me something or provide an ingredient for another recipe. That happened recently with a recipe for garlic butter roasted carrots. I think the maker used smaller, sweeter carrots as mine had to cook much longer and had minimal flavour. I have cut them smaller to add to marinara, which I thought was innovative. But just today, I found a marinara recipe with not only carrots but celery. My carrots blended into the sauce without distinction but with their nutrients intact.

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    1. Onions and garlic are great ways to add flavor! It sounds like you've got a great mindset when it comes to food. Sometimes it's hard not to be disappointed, but it's great you can repurpose even the ones that aren't winners for you. :)

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  2. Does anyone not have a problem with picture #2? After all if all the liquids from #1 meld together and that leave 2 solids...why is there 4 solids in the picture????????????????????????

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    1. If you look at picture 1, you'll see on the top left side, one of the containers actually has three separate teaspoons of ginger in it. So the four solids you see are the three separate teaspoons of ginger (to make 1 tablespoon of ginger as called for in the materials) and 1 tablespoon of garlic. Hope that clarifies things for you!

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  3. and...anyone notice '2' different pans, "Pic #2" wok, and/or teflon skillet, ..."pic #3" Cast Iron skillet....hmmm????

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    Replies
    1. You're right, it looks like I used two different pans when making this recipe! What likely happened was I took pictures from two different times I made the recipe, and the pictures I used for Step 2 and Step 3 were from different pans. However, rest assured, this recipe will work on both a non-stick skillet as well as a cast iron skillet. :)

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  4. And...there are 4 pieces of Mahi in the picture...yet it states, clearly, 2 fillets???

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    1. Right again! If you look at the picture for Step 1, you'll notice each of the two fillets has two halves, divided by a reddish line. While cooking, the mahi mahi fillets fell apart on the reddish line, which is why, if you look at the pictures where there are 4 pieces, you'll notice there's no dividing line in the middle. You can also look at the "grain" of the flesh and see that each piece is actually half a fillet.

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  5. AND...you failed to indicate what size the fillets where, in order to base your sauce needs...!!!
    I did, however, discover that your directions for 2*'3oz' fillets...was comparable, if the size and/or weight had been indicated.

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    Replies
    1. Sorry it wasn't clear what size fillets to use. I will be sure to go back and specify. I'm not sure where you saw the "2*'3oz'" since I didn't specify, but it sounds like you got it worked out since a standard fillet is usually 3-4 ounces. :)

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