"This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You'll love it!" — DECODIANA
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grated fresh ginger root
garlic, crushed or to taste
4 (6 ounce)
mahi mahi fillets
salt and pepper to taste
This recipe is delicious and easy! For a slightly healthier fish bake the mahi-mahi, because that works too.
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.
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.
Really, Really, Really good stuff. The only change was dried ginger instead of the fresh (didn't have any on hand). I also added just a bit more honey after. I baked the fish instead of pan frying (for the health factor) and reduced the sauce in a pan and poured over the fish. Really liked how this turned out. Thanks for the post.
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.
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!!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Ginger Glazed Mahi Mahi
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 63
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