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. 

How to Make It

Step 1

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

Step 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.

Chef'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.

Ratings & Reviews

January 18, 2016
I served with sesame green beans and honey roasted butternut squash, Both can be found on this website


July 15, 2017
Sauce is kinda like a tweaked teriyaki.  Fairly strong so you might want to be light on the drizzle when you plate it, having the rest at the table.   Served with avocado-watercress salad (recipe from old issue of Gourmet) and crisp-steamed asparagus.  Good summer supper.

EllenFL's Review

June 20, 2009
Very good, will make again. Added scallops and reduced cooking time for them. Served with fresh pineapple, green beans, and orzo (with plenty of sauce over).

gingerdunnrd's Review

May 22, 2011
Great recipe that was full of flavor and easy to make. It's a good weeknight meal.

SallyBetty's Review

January 16, 2011
This is a perfect recipe for a quick weeknight meal! Serve it with some frozen steam in the bag mixed Asian Veggies and quick rice and you can have dinner ready in less than 20 minutes. The flavors are great.

Thundercloud's Review

August 08, 2014
Great meal, though I will probably not use all the left over sauce the next time. Maybe save it to the side and add as needed. The flavor was great, just too much, which made the flavor overpowering.

phoebe1214's Review

September 09, 2012
very good. i'll make this again.

melissacon's Review

September 15, 2010
I have made this twice and LOVE it! I have never written a review before but I believe this recipe warrants five stars so I decided to add my review. This is so easy and quick to make. I have followed the recipe both times but the second time I used halibut instead of mahi mahi. It was equally delicious. Any fish would work. Even chicken or tofu would be nice. The recipe makes a lot of sauce and that is perfect because both times I have served it with a big salad and used the sauce for the salad dressing. I first thought that the warm sauce on the cold salad might not work but it was really good. My husband loves it too and usually does not like any savory food with honey/sugar but this works great with the soy and ginger. I will remember this recipe to make for guests. It is simple and impressive. Give it a try!

jbjohnson's Review

January 25, 2009
This was such an easy and yummy meal. Perfect for a work/school night. It was flavorful, tender and quick to make. I didn't have fresh ginger, but the substituted ground ginger was fine. The sauce was delicious and I even spooned some on a side of couscous.

happygirl05's Review

March 27, 2009
I liked this recipe and would make it again although I don't use Mahi Mahi that often. I just happened to stumble across some that was on sale. I was out of honey so I used brown sugar. I think when making this again I may sear the fish and then add the sauce.