Ginger Glazed Baked Mahi Mahi

This Ginger Glazed Grilled Mahi Mahi recipe is easy, healthy and delicious. Serve this Mahi Mahi with cooked rice and broccoli for a delicious meal!

This super easy fish dish has an Asian twist. Oranges add citrus flavor to the darker soy sauce and ginger spice. It’s a classic combination. Glazing couldn’t have been easier. Just mix them together in a bowl and pour over the fish. Now this is my favorite dinner!

What other types of fish can I use?

I love the taste of mahi mahi! It is very lean and tastes sweeter than most other fish. It has a fairly firm texture that breaks down into very nice moist flakes. However, if you can’t find any mahi-mahi at your local store, any firm white fish will work for this recipe, such as cod, halibut, bass, grouper, and snapper. With so many options, there’s bound to be something in your area. The same instructions and cooking times should apply. Note that the cooking time of the fish depends on the thickness of the fish, so keep an eye out! The fish is done when it flakes easily with a fork.

How to tell if mahi mahi is fresh or stale?

Be sure to take the time to pick out fresh mahi mahi steaks as the flavor difference between old and new is huge. To know if the mahi mahi steak you’re looking at is fresh, look at its texture and lineage. Fresh steaks should have consistent pink flesh that is slightly translucent. It should also have visible bright red bloodlines. If the fish has brown or dark markings or a dull and/or brown bloodline, it is not fresh. Another good way to judge the freshness of fish is the smell. If it smells like the ocean, you know you’re dealing with a fresher fish. Now that it smells like fish, you’ll know it’s old.

Can I cook mahi mahi with the skin on?

If you purchased a mahi mahi fillet and it still has the skin on, don’t worry, here are some easy instructions on how to remove the skin. Start by getting a long, flexible, sharp knife. Starting at the end, make a small incision at the end. Use that cut to put the knife in and place the knife almost horizontally over the skin and fillet. Then slowly move your knife along the bottom of the fillet while pulling on the skin. Once you have made the incision a little, you can check to see if the incision is too close or too far from the skin and adjust as needed. Once the fish skin is off, don’t forget to remove the bones!

What can I use to do this?

This recipe is great with rice and broccoli. There is enough glaze left in the pot to flavor the rice. I love cooking fish for dinner. It’s so easy. very light. It’s good for you too. My kids are huge fans of fish and this helped me a lot.

Grilled mahi mahi mahi with ginger glaze is sliced with a fork on a white plate

watch the video below I’ll walk you through every step of the way with this recipe, including great tips and tricks to help you get by in the kitchen.i have a complete youtube channel Over 250 video recipes to make your mouth water. Each episode is packed with culinary tips and tricks to help you learn how to become a full-time chef in your own kitchen.

Ginger Glazed Baked Mahi Mahi is an easy, healthy and delicious way to cook any firm white fish. Serve it with cooked rice and broccoli and you have yourself a delicious meal!

This Ginger Glazed Grilled Mahi Mahi recipe is easy, healthy and delicious. Serve this Mahi Mahi with cooked rice and broccoli for a delicious meal!

Preparation time 5 minute

cooking time 15 minute

total time 20 minute

raw material

4 Mahi Mahi Fillet
salt and pepper to try
1/2 cup Orange juice
3 tablespoon i am willow
2 tablespoon Extra virgin olive oil
1 teaspoon ginger powder
1 teaspoon brown sugar

instruct

Season fish fillets with salt and pepper. Place in a shallow baking dish.
In a small bowl, whisk together orange juice, soy sauce, olive oil, ginger, and brown sugar.
Pour over the mahi mahi. Cover and marinate in the refrigerator for 20 minutes.
Preheat oven to 400 degrees. Place the baking sheet in the oven and grill the fish for 13-15 minutes, or until the fish flakes easily with a fork.

notes

Any firm white fish works in this recipe, such as cod, halibut, sea bass, grouper, and snapper.