Glazed Skillet Soy Ginger Mahi Mahi
A delicious and easy-to-make skillet mahi mahi with a flavorful soy ginger glaze, perfect for a quick dinner.
Equipment
- 1 large skillet non-stick
- 1 small mixing bowl
- 1 whisk
Ingredients
Mahi Mahi and Glaze
- 4 mahi mahi fillets skinless
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp fresh ginger grated
- 2 cloves garlic minced
- 1 tbsp lime juice
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
Preparation
- Pat dry the mahi mahi fillets with a paper towel. Season both sides with salt and pepper.
- In a small mixing bowl, combine soy sauce, honey, grated ginger, minced garlic, and lime juice. Whisk together until the honey is fully dissolved.
- In a large non-stick skillet, heat the vegetable oil over medium-high heat until shimmering.
- Place the fillets in the skillet, cooking for 3-4 minutes on one side. Flip and cook for another 4-5 minutes, until the fish is opaque and flakes easily with a fork.
- Pour the prepared glaze over the fish in the skillet. Reduce the heat to medium and allow the glaze to thicken slightly while basting the fish.
Serving
- Transfer the glazed mahi mahi to a serving platter. Garnish with toasted sesame seeds and chopped scallions before serving.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: Use fresh ginger for more vibrant flavor. Allow the glaze to thicken slightly before adding to the fish.
Ingredient Substitutions: Tamari can be used instead of soy sauce for a gluten-free version.
How to Serve: Pair with rice or a noodle salad for a complete meal.
Storage & Freshness: Store in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the glaze in advance and store in the refrigerator until ready to use.
Ingredient Substitutions: Tamari can be used instead of soy sauce for a gluten-free version.
How to Serve: Pair with rice or a noodle salad for a complete meal.
Storage & Freshness: Store in an airtight container in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the glaze in advance and store in the refrigerator until ready to use.