Ginger Glazed Mahi Mahi Recipe -
Ginger Glazed Mahi Mahi Recipe
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Ginger-Glazed Mahi Mahi
This easy glaze is rich-tasting yet light and healthy. See more
  • READY IN 37 mins

Ginger Glazed Mahi Mahi

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    12 mins

    37 mins


  1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
  2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
  3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2003

This recipe is delicious and easy! For a slightly healthier fish bake the mahi-mahi, because that works too.

Most Helpful Critical Review
Feb 01, 2011

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.

May 26, 2008

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.

Aug 02, 2006

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.

Oct 20, 2007

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.

May 21, 2006

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!!

Jun 08, 2003

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!

Feb 12, 2009

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!


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  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 16 g
  • 5%
  • Cholesterol
  • 124 mg
  • 41%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 32.4 g
  • 65%
  • Sodium
  • 830 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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