Ginger Glazed Mahi Mahi

Ginger Glazed Mahi Mahi

Made  times

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


37 m servings 259 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 16g
  • 5%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 830 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 2454 Ratings

Most helpful positive review

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

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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

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 ...

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 f...

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. ba...

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...

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 ha...

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 ingred...

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 ...

Other stories that may interest you