ginger glazed mahi mahi

Ginger Glazed Mahi Mahi

This mahi mahi dish has sweet & sour flavors with a hint of freshness from the ginger.¬† It’s really easy to make, and the marinade is used two ways: as a marinade (of course!) and then later on it’s reduced to make a glaze.

ginger glazed mahi mahi

Whenever I have to cook a protein first then make a pan sauce second, I make sure that I have warm plates ready to set the protein on so it doesn’t get cold while I make the sauce.¬† My oven has a nice warming drawer, but occasionally I forget to use it. In this case, (or if you don’t have a warming drawer) you can just stack your plates under running hot water for about 30 seconds, then dry them off and they are warm!

ginger glazed mahi mahi

Recipe adapted from Ginger Glazed Mahi Mahi

ginger glazed mahi mahi

Serves 2-4
Prep time 25 minutes
Cook time 15 minutes
Total time 40 minutes


  • 2-4 mahi mahi fillets
  • salt & pepper to taste
  • 1 tablespoon vegetable oil
  • 1 teaspoon corn starch


  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon minced ginger
  • 1 clove minced garlic
  • 2 teaspoons olive oil


1. Mix all of the marinade ingredients. Rinse off the mahi mahi fillets and sprinkle them with salt and pepper. Put them in a zip bag and then pour in the marinade. Seal the bag and flip it around to distribute the marinade. Marinade the fish in the fridge for 20 minutes.
2. Preheat a pan over medium heat. Add the vegetable oil and wait a couple minutes for it to heat up. Remove the fish from the bag but don't toss the marinade. Pan cook the fish for 4-7 minutes on each side until it's cooked through and flakes easily. While the fish is cooking, put the cornstarch in the bag with the left over marinade and shake it to mix it up.
3. Remove the fish from the pan and add the marinade; cook for a few minutes over medium, stirring occasionally, until it thickens to a glaze consistency. Turn off heat. Serve mahi mahi topped with marinade sauce.

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