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Ginger-Soy Glazed Mahi Mahi

Jean Allsopp

Makes 4 servings

This sweet and tangy, Asian-inspired fish recipe is unique in flavor and so quick and easy. Mahi Mahi, also known as dolphinfish, was coined "Mahi Mahi" by the Hawaiians who wanted no confusion between this fish and dolphins (the mammal). Mahi Mahi is a relatively lean fish, with a chunky texture and considerably-sized flakes. The flavor is sweet but not overpowering. Remove the skin to begin. When fresh, the flesh is pinkish.  The coloring of the bloodline will let you know how fresh the fish is. Bright red is normal and safe for eating. Steer clear of brownish coloring. 


  • 1/4 cup soy sauce
  • 2 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 1/8 teaspoon ground red pepper
  • 1 tablespoon canola oil
  • 1 tablespoon dark sesame oil
  • 2 tablespoons minced fresh ginger
  • 2 garlic cloves, minced
  • 4 (6- to 8-ounce) mahi mahi fillets, about 1 inch thick

How to Make It

  1. Whisk together first 4 ingredients in a small bowl until well combined. Set aside.

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  2. Heat canola oil and sesame oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook, stirring constantly, 1 minute or until fragrant. Stir in soy sauce mixture and bring to a boil. Add fish fillets; cook, covered, 4 minutes. Carefully turn fillets over using a spatula, cover, and cook 3 to 5 additional minutes. Transfer fillets to serving plates, and drizzle each evenly with the pan sauce. Serve immediately.

Cook's Notes

Top this Mahi Mahi with something that complements its flavor. Avocados, pineapples, chiles, cilantro, tomatoes, cumin, soy sauce, fruits, garlic, coconut, ginger, lime, papaya, grapefruit, parsley, and olive oil are all excellent pairings for this dish.