Baked Ginger Glazed Mahi-mahi
A quick fish dish brushed with a soy-honey-ginger glaze, then baked until tender
Servings: 4 people
Calories: 213kcal
Ingredients
- 1 lb Mahi-mahi
- Salt and pepper
Ginger glaze
- 2 teaspoons ginger grated
- ¼ cup light soy sauce
- 1 clove garlic crushed and minced
- 1 tablespoon olive oil
- ¼ cup honey see notes below
- 3 tablespoons balsamic vinegar
Instructions
- Rub salt and pepper all over the mahi-mahi. Let it stay for 10 minutes.1 lb Mahi-mahi, Salt and pepper
- Preheat oven to 450F.
- Meanwhile, combine the ginger glaze ingredients in a wide bowl. Stir.2 teaspoons ginger, ¼ cup light soy sauce, 1 clove garlic, ¼ cup honey, 3 tablespoons balsamic vinegar, 1 tablespoon olive oil
- Brush some of the ginger glaze mixture all over the mahi-mahi fillets. Let it marinate for 8 to 12 minutes.1 lb Mahi-mahi
- Arrange the fish fillets in a baking tray. Bake for 12 to 15 minutes.
- Meanwhile, pour the remaining ginger glaze mixture in a sauce pan. Heat and cook in low heat until the liquid reduces to half.
- Remove the baked ginger glazed mahi-mahi from the oven. Arrange in a plate. Spoon some of the ginger glaze over the fish. Serve with rice.
Notes
- Use center-cut fillets for even cooking. Thicker portions of mahi-mahi help prevent dryness in the oven. If you're working with thinner tail cuts, shave 2 minutes off the baking time and check early.
- Choose light soy sauce, not all-purpose or dark. Light soy has higher salt and less sweetness, which keeps the glaze sharp and prevents it from turning too syrupy. Dark soy or sweetened blends can mask the ginger.
- Grate ginger just before mixing. Pre-grated or stored ginger loses its bite fast. When I grate mine fresh, I press it against a fine grater and collect both pulp and juice, it makes the glaze stronger without needing more quantity.
- Reduce glaze on low, not medium heat. Keep the pan on a steady low simmer. A high flame may burn the honey before the vinegar cooks down, which can leave a bitter aftertaste.
- Serve immediately after baking. Mahi-mahi firms up fast as it cools, especially with a glaze. I move it straight from tray to plate, spoon the warm reduced sauce over, and serve without delay to keep the center moist.
Nutrition
Serving: 4g | Calories: 213kcal | Carbohydrates: 21g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 83mg | Sodium: 914mg | Potassium: 534mg | Fiber: 0.2g | Sugar: 19g | Vitamin A: 204IU | Vitamin C: 0.4mg | Calcium: 26mg | Iron: 2mg