Recipe: Ginger Glazed Mahi Mahi

This recipe for mahi mahi has transformed a non-fish eater such as myself in the blink of an eye. Mahi-Mahi in its own right is a mild-tasting fish, but this fresh herb glaze makes it absolutely delicious. This dish is a great low cal, low-carb diet choice. We paired it with some steamed white rice and steamed carrots/broccoli.


  • 3 tbl. honey
  • 3 tbl. soy sauce
  • 3 tbl balsamic vinegar
  • 1 tsp grated fresh ginger root (if you don’t have fresh ginger, you can use the dried version)
  • 1 clove garlic (grated or sliced very finely)
  • 2 tsp. olive oil
  • 4 (6 ounce) mahi mahi filets
  • salt and pepper to taste
  • 1 tbl. vegetable oil


Stir together the honey, soy sauce, balsamic vinegar, ginger, garlic & olive oil in a shallow glass dish. Season fish with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and marinate refrigerated for 20 minutes at a mimimum.

Warm oil in a large skillet over medium-high heat. Remove the fish from the glass dish, and put marinade to the side. Cook the fish for 4 to 6 minutes for each side, turning once, until fish flakes easily with a fork, then remove from heat.

Pour remaining marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Alternative cooking option: Bake fillets at 425 degrees for 25 minutes with a foil tent (make sure you poke holes for it to breathe), and prepare glaze the same way, pouring on after done baking.

Nutritional Information

Servings Per Recipe, 4

Amount Per Serving:

  • Calories: 259
  • Total Fat: 7 g
  • Cholesterol: 124 mg
  • Sodium: 830 mg
  • Total Carbs: 16 g
  • Dietary Fiber: 0.2 g
  • Protein: 32.4 g


Via Women