Mahi Mahi with Ginger Sauce

    37 minutes

    This is a great way to serve mahi mahi. It's incredibly quick and simple to prepare - just throw the marinade together and let the fish rest for 20 minutes.

    2381 people made this

    Serves: 4 

    • 3 tablespoons honey
    • 3 tablespoons soy sauce
    • 3 tablespoons balsamic vinegar
    • 1 teaspoon grated fresh ginger root
    • 1 clove garlic, crushed or to taste
    • 2 teaspoons olive oil
    • 4 mahi mahi fillets
    • salt and pepper to taste
    • 1 tablespoon vegetable oil

    Preparation:5min  ›  Cook:12min  ›  Extra time:20min marinating  ›  Ready in:37min 

    1. In a shallow glass dish stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper and place them into the dish. If the fillets have skin on them place them skin side down. Cover and refrigerate for 20 minutes to marinate.
    2. Heat vegetable oil in a large frypan over medium-high heat. Remove fish from the dish and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
    3. Pour reserved marinade into the frypan and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish and serve immediately.

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    Reviews in English (1888)


    This recipe is delicious and easy! For a slightly healthier fish bake the mahi-mahi, because that works too.  -  19 Mar 2003  (Review from Allrecipes USA and Canada)


    YUMMY!!! I boiled the sauce and put more over fish. I grilled by putting double layer of tin foil on grill and forming a boat by folding up side. Grilled for exactly 8 mins, this method works for any fish and keeps it from sticking. No need to even flip the fish just shut the lid and leave for 8 mins. This works for any fish less then 1 inch thick. I also used frozen Mahi Mahi from Sams and let completely defrost.  -  26 May 2008  (Review from Allrecipes USA and Canada)


    Really, Really, Really good stuff. The only change was dried ginger instead of the fresh (didn't have any on hand). I also added just a bit more honey after. I baked the fish instead of pan frying (for the health factor) and reduced the sauce in a pan and poured over the fish. Really liked how this turned out. Thanks for the post.  -  02 Aug 2006  (Review from Allrecipes USA and Canada)