My family has never been a fish eating kind of family. We are good with shrimp…and that’s about it. Some of us are branching out in an effort to either try something new or eat healthier. My sister has a great Apple Horseradish Glazed Salmon. I love a good blackened tilapia. Any shrimp doused in garlic butter will make the entire family happy. We recently tried mussels too – You are going to love that story, maybe later this week. But again…it’s time to branch out. This is my first attempt at stepping out of the comfort zone and trying something new. What better fish to cross over with than mahi mahi. It is mild and flaky and it takes on the flavors of your sauce or marinade. A perfect match for me!
This fish dish has a lot of flavor with fresh ginger, salty soy and the sweet hint of honey. Make sure to give the fish some time to marinate as it will just take on more flavor and looks great on a plate. I hope you enjoy!
Honey Ginger Glazed Mahi Mahi
2 Mahi Mahi Filets
1 1/2 Tbsp Honey
1 1/2 Tbsp Soy Sauce
1 tsp Dijon Mustard
1 Tbsp Balsamic Vinegar
2 Tbsp Orange Juice, freshly squeezed
1 tsp Ginger, freshly grated
1 Tbsp Olive Oil
1 Tbsp Vegetable oil
Salt and Pepper to taste
1 Garlic Cloves, minced
- Combine olive oil, honey, soy sauce, Dijon, balsamic vinegar, orange juice, ginger, and garlic in a medium bowl. Whisk well. Season to taste with salt and pepper, keeping in mind that soy sauce is salty.
- Marinate Mahi Mahi in mixture for 30 minutes in refrigerator.
- Remove fish from marinade, reserving marinade for a sauce.
- Heat vegetable oil in large skillet over medium heat.
- Add fish, cooking on each side approximately 5-7 minutes on each side until the fish is flaky. Remove fish from pan and keep warm.
- Add reserved marinade to pan and reduce to a glaze.
- Spoon glaze over Mahi Mahi when serving.