asian mahi mahi recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best asian mahi mahi recipe

I’ve been making this Asian-style mahi mahi recipe for years, and it’s a staple in our household. The dish originated from the fusion of traditional Asian flavors with modern American cooking techniques. The result is a harmonious blend of sweet, sour, and savory notes that will leave you wanting more.

The key to this recipe is the technique of marinating the fish in a mixture of soy sauce, sake, and sugar, which gives it a depth of flavor that’s hard to find in other recipes. My family loves this dish because it’s easy to make and packed with nutrients. We serve it with a side of steamed vegetables or rice for a well-rounded meal.

As a busy mom, I appreciate how quickly this recipe comes together – even on weeknights. My kids are picky eaters, but they devour this dish without hesitation. It’s also a great way to get them to eat more fish, which is essential for their growth and development.

This recipe has been a lifesaver on special occasions like holidays and birthday parties – everyone loves it! The best part? It’s incredibly healthy – low in calories and rich in omega-3 fatty acids from the fish.

I’ve served this dish at potlucks and gatherings, and it always receives rave reviews. I’ve even made it for my in-laws, who are notoriously finicky eaters – they loved it! This recipe is perfect for anyone looking for a quick, delicious, and nutritious meal that won’t break the bank.

Asian Glazed Mahi Mahi

4.7 from 1362 votes

Tender mahi mahi fillets are pan-seared and coated in a savory-sweet Asian glaze made with soy sauce, ginger, and garlic. This quick and healthy dish is perfect for a weeknight dinner and pairs beautifully with steamed rice and vegetables.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Fish

4 mahi mahi fillets (6 oz each)
1 tablespoon sesame oil
Salt and white pepper to taste

For the Asian Glaze

1/4 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon cornstarch mixed with 2 tablespoons water

For Garnish

2 green onions, sliced
1 tablespoon toasted sesame seeds

👨‍🍳Directions

1Pat mahi mahi fillets dry with paper towels and season lightly with salt and white pepper.
2Heat sesame oil in a large nonstick skillet over medium-high heat until shimmering.
3Place fillets in the skillet and cook for 4 minutes without moving, until the bottom is golden brown and the fish releases easily.
4Flip carefully and cook another 3 minutes, until the fish is opaque and flakes easily with a fork.
5In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic.
6Pour the mixture into the skillet around the fish and bring to a simmer over medium heat.
7Stir the cornstarch slurry and add to the skillet, stirring gently.
8Cook for 1 to 2 minutes until the sauce thickens and coats the fillets, turning the fish once to glaze both sides.
9Transfer fillets to a serving plate, spoon remaining glaze on top, and garnish with sliced green onions and sesame seeds.
10Serve immediately with steamed rice or your choice of vegetables.

🔧Equipment

Large nonstick skillet
Small bowl
Whisk
Spatula
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 100mg🧂Sodium: 700mg🌾Total Carbs: 18g🥦Dietary Fiber: 0g🍬Sugars: 12g🥩Protein: 35g

📝Notes

For a gluten-free version, substitute tamari or coconut aminos for soy sauce. Adjust honey to taste if you prefer a less sweet glaze. Make sure the skillet is hot before adding the fish to achieve a good sear.

This Asian mahi mahi recipe is always a good idea for any occasion because it is quick, healthy, and full of flavor. It works well for family gatherings since you can easily double the recipe and everyone loves the sweet and savory glaze.

I hope you give it a try and enjoy it as much as we do. For storing leftovers place the cooked fish in an airtight container in the refrigerator for up to two days.

To reheat warm it gently in a skillet over low heat with a splash of water or extra sauce to keep it moist. You can also serve the fish cold over a salad for a light lunch the next day.

This recipe is versatile and always delivers great results.

❓ Frequently Asked Questions About Asian Glazed Mahi Mahi

1. Can I use frozen mahi mahi for this recipe?

Yes you can use frozen mahi mahi. Just make sure to thaw it completely in the refrigerator overnight or under cold running water. Pat the fish dry with paper towels before cooking to get a good sear.

2. What can I substitute for soy sauce?

You can use tamari or coconut aminos for a gluten free option. If you need a lower sodium version look for reduced sodium soy sauce or use half the amount and add a little water.

3. How do I know when the mahi mahi is cooked through?

The fish is done when it flakes easily with a fork and the internal temperature reaches 145 degrees Fahrenheit. It should be opaque in the center. Be careful not to overcook or it will become dry.

4. Can I make this recipe ahead of time?

This recipe is best served fresh but you can prep the sauce and cut the vegetables ahead of time. Cook the fish just before serving for the best texture. Leftovers can be stored in the fridge for up to two days.

5. What side dishes go well with Asian mahi mahi?

Steamed jasmine rice or brown rice is a classic choice. For vegetables try stir fried bok choy, steamed broccoli, or a simple cucumber salad. The mild flavors of the fish pair well with fresh crunchy sides.

Similar Posts