Ginger Glazed Mahi Mahi

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.

Loved this recipe overall!!! Once I get a feel for the main recipe, I like to play with the ingredients. My adjustments to your already great sauce are for personal preference only: 2 T. balsamic vinegar, 2 t. freshly grated ginger, 1 t. fresh key/Mexican lime or Meyers lemon juice (sweeter than regular lime or lemon juice). As a variation, I add a smidgeon (1/8 t.+/-) of garlic/chili sauce (can be found in Asian food section of most grocery stores) because we enjoy a little heat. To highlight the fish, I usually serve it over a fluffy rice, flecked with bits of color such as minced cilantro, mint, or parsley, grated carrot or citrus peel and add a bright green veggie such as asparagus, green beans, or broccoli.

I've made this a few times now and I've made a couple changes to suit our tastes. I doubled the ginger and garlic. I placed the fish and marinade in a casserole dish, let it sit in the fridge 20 mins, then put the casserole dish in the over and baked it for 20 mins at 400. It's good pan-fried too, but baking it cooks it evenly so it stays juicy and really soaks up the marinade. Also I find the oil spits and makes a huge mess when made in the pan. Delish and no mess after!

OMG!! This is incredible! I am eating it right now as I am rating it. I scaled it down to 2 portions and used the frozen mahi mahi filets from Costco. I also used dried ginger as I didn't have the fresh. I will be making this often. Thanks for the post!!

I just have to say that if anyone rated this below 4 stars they did not prepare it correctly. (also unfair to rate recipes poorly because you burned it) I found the directions and all the ingredients perfect! This made a fabulous mahi salad. I used the glaze as the dressing over a medley of lettuce, yellow bell peppers, red onion and fresh broccoli. The best tasting 6 WW points I ever ate. Thanks Diana!

We really enjoyed this. I grilled the Mahi Mahi rather than pan frying and it was superb. The marinade/glaze is definately versatile enough to be used on shrimp, chicken, pork, and even beef.

This was fabulous!!!! I am still thinking about it four days later. Even my kids and husband who do not like fish, loved this dish. I used crystallized ginger instead of fresh and it turned out perfect. Served with a sauteed mixture of green beans, sugar snap peas and mushrooms. Placed the mahi mahi on top of the veggies. Also used the frozen mahi mahi available at Sams Club.

Served this for a dinner party and it was fabulous. I would double the marinade to have more sauce to pour over the finished dish. Very easy. Would use over chicken or pork also

This was very simple to prepare and yummy! The little ones even liked it! The sauce reminds me of a ginger sauce served at my favorite restaurant! I didn't have balsamic vinegar so I used 1½ tbls of cider vinegar. Also, I didn't have fresh ginger root so I used ½ tsp of ground ginger. I managed to slightly burn mine but it still turned out yummy. I will definitely make this again. I will just start frying at a lower temperature next time. :)

I had never cooked mahi mahi before, but we had it on a recent trip to Havana and decided to give it a whirl. This was a very good recipe. I took the advice of other reviewers and marinated the fish for a few hours, baked it (saving the marinade) at 400 degrees F. for 20 minutes and cooked/reduced the reserved marinade until thickened and poured it over the baked fish. It was delicious, and we are making the recipe again for company this week-end.

Fantastic flavor! One of the easiest fish recipes I have ever made. Love it! I'm making it for the second time tonight! My balsamic vinegar is pretty sweet, and I like a lower glycemic index sweetener, so to make it a bit less sweet, more sour and to add a bit of heat, I used agave nectar instead of honey, added a bit of key lime juice, and some habanero chili sauce. Tip for the ginger: keep a piece of ginger root in your freezer. When you need fresh ginger, you can easily break off a piece, peel it and grate it, all while still frozen, and it's way easier than when it's not frozen.

This is fabulous. Even my husband, who doesn't like fish unless it is battered and fried liked this. I doubled the sauce / marinade and added about a teaspoon of chili garlic sauce. I had a lot left over. Next time rather than just cooking and reducing the sauce I will thicken with corn starch. I sprinkled the fish with sesame seeds and baked the marinated fish for 10 minutes at 450. Garnished with fresh cut chives. An amazing....light meal. BTW, I served this with jasmine rice, cold sesame noodle salad and a creamy cabbage salad. (All left overs from another meal.) It was perfect. Thanks for a great recipe!

Mmmmm! Made the marinade per the recipe then reserved a few tablespons for basting, which was plenty because we only needed 2 mahi mahi filets. Let it marinate 1-1/2 hours then grilled for about 8-10 minutes. Did not add salt, I think some of the folks who found this salty may have seasoned their filets but it's NOT necessary or advisable to do so, just a bit of fresh ground pepper but please do not add any salt! Was NOT overpowering for the delicately flavored Mahi, just DON'T marinate too long, & would be a great marinade/glaze on other fish as well...The hubs usually dislikes any meat or seafood with a flavor profile anywhere near the sweeter side but he loved this & we definitely will make it again & again! Oh & one more thing - use only FRESH ginger!!! PLEASE DO NOT SUBSTITUTE GROUND GINGER - IT IS NOT THE SAME!!!

Don't bother to fry! Baked is better. I doubled this recipe and I fried half as the recipe states, then I baked the rest in the oven at 400 about 20 minutes. The baked really brought out all of the flavors. I suggest you use the fresh ginger root, it really added to the flavor and consistency of this dish. I used Tilapia because my store was out of Mahi Mahi and it was great! I love the taste and this will go into heavy rotation in my house.

This was excellent. Instead of frying however, I left the Mahi Mahi in the marinade and baked it at 425 degrees for 15 minutes.

I really wanted to like this, but I didn't enjoy it very much. My DH gave it 4 stars and I gave it 2.

Really, Really good. I made it exactly as written, using only 1-2 tsp of oil in a non-stick pan to sautee. Served with steamed green beans and coconut rice. Everyone loved it. Yum!

fantastic! i changed a few things based on what i had on hand: white vinegar, ground ginger, and sesame oil instead of balsamic vinegar, fresh ginger, and olive oil, respectively. and i baked it at 425 for 25 minutes. i also took the marinade and simmered it while the fish was baking, then poured the reduction over the fish after it was finished. mmmm...

My fiance and I both loved this recipe. I used ground ginger because it was on hand but I think fresh ginger would be even better next time. I pan-fried mine in sunflower oil. It turned out perfectly and I will keep this in rotation.

I am disappointed that I had to use salmon for this as the market did not have mahi mahi. I really enjoyed it anyway. I marinated the fish for 2 hours and used probably just under 2T of ginger. It was excellent. I added some cornstarch dissolved in cool water to thicken it. I baked it on a bake sheet at 450 for 15 minutes. i took it out, brushed with glazed and returned to the broiler for 3 minutes until the glaze carmelized on it. I let the fish rest for 3-5 minutes before serving and served it with sauteed cabbage and bok choy on the side. Wonderful.

We loved the ginger glaze for the mahi mahi. Yes, it comes out very dark, almost black, but that is to be expected when dealing with soy sauce and balsamic vinegar. It's absolutely delicious and would be great on chicken and pork too. I baked the fish at 350 degrees for 30 minutes. Super yummy! Thanks for a great recipe, Decodiana.

Easy and delicious. This is full of flavor. I will definitely make it again. I added the remaining marinade to the pan after turning the fish. That was just enough time to reduce the marinade AND glaze the fish, all in one step. Hubby loved this.

My husband loved this! Watch out for the glaze - you need to use it immediatly. It does not reheat well.

I will say right up front that I used this on boneless chicken breasts pounded to half an inch thick and grilled on a stove top grill for 2 minutes per side instead of mahi mahi and it was wonderful! I'm positive it would taste just as wonderful on mahi mahi, or halibut, or any "white" fish. For my taste it would even work on turkey! The marinade itself produces a beautiful shiny glaze of a rich mahogany color. The sweetness of the honey and balsamic vinegar is balanced with the saltiness of the the soy sauce and pungency of the garlic to produce a tangy sauce that's sweet but not not cloying. I liked the sauce so much that, rather than reducing it in a skillet, I took the reserved marinade and brought it just to a boil in a saucepan. Then I mixed a heaping teaspoon of cornstarch and a third cup of water and added that, boiling gently just until the sauce thickened. This yielded almost one full cup of sauce. I set it on the table for my family to add as they liked. I will definitely make this again.

This was DELICIOUS! I made it once with fresh ginger as directed and it was AMAZING. The second time I made the mistake of switching to ground ginger and it was yucky yucky. lol Stick to the recipe, it's PERFECT!

Tried this recipe tonight with Mahi Mahi fillets. I am a semi-gourmet cook and I didn't salt the fish at all, but the resulting marinade and fish turned out tasting salty and the soy sauce or maybe it was the vinegar gave the fish an off taste. I wouldn't try this again.

The sauce was outstanding and really made this a 5. I baked the fish on 450 for 15 minutes instead of frying. Very yummy.

Very easy and very delicious

This is a great recipe! we were on vacation and got some mahi mahi fresh. Luckily, our condo already had most of the ingredients. Definitely fry this in a very hot skillet to caramelize the sauce. I had the leftovers for breakfast.

I loved it! My changes were to decrease the soy sauce by 1T because I'm sensitive to soy;I added a T of olive oil in it's place and sprinkled a little cayenne over the fillets for some heat as well.. I grated my garlic along with my ginger for a "full flavor" please try this recipe with fresh, not powders.. :) Soooooo yummy!

Pretty good! We're trying to cut fat & calories, so I omitted the oil and baked the fish at 400 for about 30 minutes (it was frozen). I didn't reduce the glaze on the stovetop, but it did get fairly thick in the oven. I think I don't care much for the taste of mahi mahi, but I'm sure this would be good with most any white fish.

This was very good. The marinade has a fabulous flavor. Ive started using the marinade sauce to dip egg rolls and potstickers in its so good. I would highly recomend this recipe to anyone who enjoys fish.

In all fairness, I am not a fish lover which probably influenced this rating. Also, I used talapia instead of mahi-mahi because thats what I had. It was very good though. I will probably try this again but make it a hint sweeter this time. Just my personal preference.

I couldn't find mahi mahi so I used Talapia instead. My whole family, all six members, loved this recipe! The glaze compliments the fish so well!

I gave this a 5 star rating not only for taste but my 7 and two year olds ate it. I added minced purple onions which when I baked it in the oven caramelized and tasted beautifully. I doubled the sauce, but left the honey at 3 tbs as it tasted sweet enough for me. I baked it at 350 for 30 minutes which I think was a bit much. Next time I will check it at 25 minutes. Thanks for the recipe. Its a keeper!

First time making mahi mahi and my family loved it. The glaze is so tasty I made extra to put over our rice. Very easy and yummy. Adding this to my favorite recipe list.

Made this exactly as it is written and it was delicious!!!

This is easy and DELICIOUS! Both kids ate seconds. Followed directions easily from just a quick glance. Served w/brown rice, sauteed spinach and steamed brussel sprouts. Cleaned my plate.

Great Recipe! I used a lemon infused balsamic vinegar (Trader Joe's) and added a good splash of lime juice - yummy!! It would also be good with some coconut rum added. The glaze really toned down the somewhat strong flavor of the mahi mahi. I will try this on salmon next. Thank you Diana!

Awesome. One of the best marinades ive had. I made a few adjustments, i added about 30-50% less spices than the recepie called for because it seemed like a lot, and I added a few squirts of lemon juice and some cayenne pepper for some heat and let them marinade for 2-3 hours. I made a combo of mahimahi and tilapia, and baked them for 17-18mins at 400F, both came out great. Im probably going to try it on chicken sometime.

This recipe is a keeper! I made it using swordfish and enjoyed it, as did my husband and 8 year old son. Though I served it with a romaine salad and rice pilaf, I think it would be better with plain rice and a nice, light fruit salad (I'm thinking mangoes and pineapple and mandarin oranges would be nice.) Definitely worth a try!

Awesome recipe. I changed only the way in which I cooked the mahi mahi. I too grilled it (medium heat, direct, 4 mins each side) and then heated the reserved marinade to pour over just before serving. The Best! My husband loved it and said it was a "keeper". I think it's something I definitely would prepare for guests. Thank you!

This is the first time I have cooked mahi mahi; and I am so very glad I found this recipe. YUM!!! I loved this dish, and it was surprisingly easy to make. I did turn the fish more than once while in the pan-make sure you DON'T do this-it lost a lot of the carmalized layer--which is soooo tasty. Beautiful dish!!!!

Not anything that I will make again. Mahi is one of my favorites, but this glaze totally overpowers the fish. Way too sweet. Cut the honey by at least a T if you don't want this to taste like ginger-balsamic syrup. Or try it with chicken. The only thing I added was a few shakes of Sriracha. Served over coconut jasmine rice & broccoli. We didn't finish the fish.

I just made this, and it's superb!! It's a perfect marinade for mahi mahi. It takes a fish that's hard to prepare right and makes it very easy and extremely good. Five stars easy!

My 10 year old boys and my wife (who doesn't like "fish") all loved this dish. I skipped the salt before adding to marinade and it was almost too salty. I would suggest low-sodium soy sauce.

This was a good recipe - my husband inhaled it!! I cooked it for 4 minutes on each side and I thought it was too overdone. Next time I will cook less - and might add some asian hot sauce to the sauce!

My whole family loved this. I didn't have fresh ginger so I substituted a generous 1/4 tsp of ground ginger and it was great. I think I will try it with the fresh ginger next time.

Wow! Superb glaze which would work well over chicken, pork, or steamed vegies. I am still thinking about the flavor!

This would have been good if I did not burn the fish – it took MUCH longer to cook than the recipe indicated.

This was an easy and lovely marinade. I found out, however, that I am not a fan of mahi mahi (not your fault and not factored into my review/rating). Fortunately I had the foresight to have marinaded some tilapia filets also. The marinade worked well with the delicate fish. I will definitely use the marinade with other seafood favorites. Thanks for sharing this recipe.

Not sure what I did wrong, but this was not good.

There was no mahi mahi at the fish market so I substituted sablefish. Made the marinade according to recipe and marinated the fish for about 2 hours. I then baked it (including the marinade) in the oven at 400 for 15 minutes. This turned out beautifully.Spooned some of the baked marinade over the fish as I served it. Everyone raved about it. I'll be keeping this recipe handy!

I would rate this 4 1/2 stars if I could. It was very tasty! My husband is not a big ginger fan, so I was afraid he would hate it, but he absolutely loved it! I will definately make this again. Really easy and pretty fast. Not bad for a weeknight meal, but fancy enough to even make for company! I just used the frozen mahi mahi filets that you can get at Costco and it worked perfectly.

This was wonderful. Doubled the sauce and it was plenty. People were fighting over the last piece of fish. Will make this many more times!

Delicious. I use Gluten-Free soy sauce (Tamari) and where it says to marinade the fish with skin side down, I actually marinade it with the meat side down. That way the marinade soaks into the fish. My husband I love ginger so I increased the amount (2 tsp).

Fabulous. This was my first time cooking mahi mahi and this recipe was a lovely way to get my introduction. I used ground ginger instead of fresh but the flavor was still great. Will try with the fresh stuff next time. I served this with couscous mixed with green onion and diced tomatoes - I think the mahi mahi and its glaze should go with a very simple side to allow the taste to really pop.

Easy and very flavorful. Just personal preference, I used 2 cloves garlic and decreased the vinegar by half. Also added toasted sesame seeds and a few snips of cilantro at the end of cooking. Superb with a nice presentation.

DELICIOUS!! I followed the advice of another reviewer and added some lemon juice and the garlic chile sauce. This tasted BETTER than what I've had in restaurants. Great over mahi mahi. Will definitely be using this again and again.

My family had mixed reviews about this recipe. My husband would have given it 5 stars, the kids (9 and 7), would have given it 0 stars, and I thought a 3 was appropriate. We prepared this recipe with one minor change. We found out after we had started that we were out of honey, so we used sugar instead. The glaze tasted good, although I didn't feel like it actually "glazed" on the fish. Maybe this was due to the sugar instead of the honey, I'm not sure. Anyway, it seemed like more of a marinade than a glaze. The mahi-mahi seemed too fishy, and it overwhelmed the taste of the sauce. If we try this again, and we might, we will try a different type of fish with it.

It was Amazing ! Will be making it again, husband loved it and never has been a fan of ginger ??????

It was good. I halved the whole recipe. Teryaki-ish. May use a little more ginger next time. Will try a different recipe though next time.

I registered for this site just to review this recipe. The marinade is perfect; not too sweet, not too salty (like so many of the other recipes I've tried). I did make a few alterations: I couldn't find Mahi Mahi at my local grocery store so I used tilapia, and I baked it (20 minutes at 400) with the marinade as some other reviewers suggested. I think this marinade would be great on just about anything! Great recipe.

Oh. My. Goodness. Simply said. Made exactly as stated in the recipe, sauteed in the skillet (skin side down first) and it was just heavenly. Served with a side of Japanese Green Beans and Mandarin Orange Salad over brown rice. You will not be disappointed with this recipe.

Quick and easy, all ingredients were on hand. Taste was fine but nobody raved over it.

I am not usually a fan of fish... or ginger... but I went for it anyway and it was fantastic. I used ground ginger instead of fresh, and I bought the marinated mahi mahi from Trader Joes, but I still made the glaze and it was perfect. I used more garlic, and added sesame seeds. I served it with Jamie's Cranberry Spinach Salad (also on allreceipes and is fantastic). I will be making this again, thanks!

Really easy and so tasty! We marinated ours for around an hour, and served it with corn on the cob. The sauce was the perfect combination of flavors.

Yummmmmm! Period, end of story!

Lisa loved this!

This turned out great. Even the picky eaters liked it. Did have to cut down on the ginger abit, but otherwise was a agreat recipe. Thanks for sharing.

This was my first time preparing mahi mahi. I didn't have fresh ginger root in the house, so I used about 3/4t of ground ginger. The taste of ginger was overpowering. Next time, I'll try with the freshly grated ginger root.

I really wanted to like this. I paid a small fortune for the freshest fish while in Florida. I prepared exactly to the recipe. My family was not impressed. Rather bland and boring. Needed some crunch or texture. Will not repeat.

Awesome!

Delicious! I found it was easier to slice the ginger into very thin pieces. The slices also added a nice decorative touch. The marinade works well with chicken, too.

Great recipe exactly as written - I am not a big fan of frying anything - but this is just perfect!

Tasty and quick! I did not change any of the ingredients, but I did change the cooking method. Rather than preparing in a skillet with oil, I baked this in the oven & then drizzled with the reduced glaze. I think this would work really well with salmon, also. Thanks for sharing the recipe!

I followed the recipe exactly. The marinade and sauce were good, I am just not sure about the cooking method. All the sugars in the marinade caused it to burn before it cooked through. I may try this again in the summer and grill it instead.

This was very, very good...Kids even enjoyed it. Simple to prepare and quite a treat!!

Wow! This was great. I cooked it with coconut rice and baked asapargus and it was insane good!

Absolutely fantastic! Only thing I did differently was to add chopped green onions to the marinade. It was delicious and not a single bite of fish was leftover.

This was awesome. I had to cook the fish fillets about twice as long as instructed...perhaps these fillets were thicker than most. The extra cooking created a crispy crust that tasted real good. This is a dish that I would be pleased with if I ordered it in an upscale seafood restaurant!

The market I went to didn't have Mahi Mahi so I made it with flounder instead. Still delicious! Followed instructions to a tee. The husband loved it.

Freakin' FANTASTIC!! I was surprised that something so simple to make could taste so great. My whole family loved it, even one of my son's friends that don't like fish. I cooked ours on the grill. I had a small piece left over which I ate the next day. I don't usually eat left over fish but this was great reheated. I will make again, again and again!!

Excellent recipe with LOADS of flavor! I've made the recipe several times because my mahi-fishing husband loves it cooked this way the best. I found it to be too salty/tangy for my taste, so this last time I made it with low sodium soy sauce instead and I'm now in love with this dish as well!

I was looking for a way to cook Mahi Mahi that would step things up a bit and this fit the bill perfectly. I had all the ingredients on hand. I only made one minimal substitution and that was organic blue agave for the honey, I thought this recipe was fantastic. My only caution is that when I placed the fish from the marinade to the hot pan, I found the residual marinade on the fish began to burn before the fish was ready to flip. For this reason, I would recommend heating the pan to just medium rather than medium high. Regardless the fix was easy. Vinegar deglazes pans on the spot and since the marinade has balsamic i went ahead and poured my marinade into the pan with the fish and allowed the marinade to deglaze and reduce simultaneously. The end result was perfection. The Fish was juicy, tender and flaky. The glaze was amazing. Can't wait for the left overs tomorrow. This one is a keeper!!

My husband says "Yeah! Give that a 5!" Even the kids ate it up. We had frozen mahi mahi, thawed in the fridge covered with the marinade for a few hours then drained off the liquid. Cooked the fish on the charcoal grill and the sauce on the stovetop to reduce. Served with brown rice and steamed green beans. Excellent. Thank you for the recipe.

This recipe is "okay" but to be honest it really lacked a good ginger flavor. This tasted like wanna-be teriyaki sauce... which is fine, if you want a teriyaki flavor. Wasn't what I was expecting... overall this was good, not great.

Delicious, used 1/2 t. ground ginger and this turned out wonderful!

This was a really flavorful glaze! For me, the fresh ginger really made it, so I would not sub dried/ground ginger for the fresh root. This marinade would also be delicious for pork chops. Thanks!

YUM YUM YUM!!!

Very easy to make... Tasted so yummy!!.. I will defiantely make this again

my two-year old devoured this. Need I say more.....

Super with Swami fish!

FANTASTIC!!!! Five stars was not enough. Made this for our Sunday supper, and even the non fish lovers LOVED IT. I did double the recipe and it was a good thing I did. They were pouring the sauce over the coconut rice I made to go along with the fish. I did want to lighten it up a bit so I grilled it on the BBQ on top of heavy duty foil. No hassle clean up too. Fantastic! We will be trying this on chicken also. YUMMMMM

I followed the recipe exactly and was extremely disappointed. The honey in the marinade caused my fish to burn on the outside after two minutes on med-high heat. Fortunately I didn't wait the full 4-6 minutes before realizing that and was able to save the fish by finishing it in the oven. Though the fish itself turned out okay in the end I did not care for the glaze. All I could taste was balsamic and soy sauce and it completely overwhelmed the honey and ginger flavours and, most importantly, the fish itself! Save your mahi mahi for another recipe!

Good recipe, flavorful. Will make again.

This is one if my favorite fish recipes! I've used it for mahi but I like it even more with salmon. The marinade is wonderful and the sauce you make at the end can be used on anything. In fact my wife told me she'd pretty much eat anything I put that sauce on! I prefer adding corn starch to the sauce at the end rather than cooking it down due to time. Don't use too much or it will turn into a ginger jelly mess. I love this recipe!!!

It was a good glaze, we baked the fish to make it healthier.

One of the best fish recipes I have ever made! It turned out nicely cooked, and even though the marinating time was short the flavors were still strong! Great dinner dish for when you don't have a lot of time, but want something yummy. The glaze is delicious, I may or may not have licked it off the plate...