honey ginger mahi mahi

If fish night is going to happen at our house, it usually happens on Thursdays. Why Thursday, you ask? Because Friday is trash day. Stinky fish trash isn’t so much a problem during the winter months but, come summer, the last thing you want hanging out in your trash can for five or six days in 100 degree heat is fish bits. So, better to just stay in practice.

Probably not the most appetizing way to start a food post, is it? Hey, just being real, folks! :)


Mahi mahi is definitely my favorite fish. Mild and firm, it lends itself to pretty much anything you throw at it. We eat it quite a lot and this is one of my favorite recipes. If you’ve got time to marinate the fish, absolutely do it. But if you don’t… that’s okay, too.

We like this over couscous. Pair it with sauteed spinach and a nice glass of wine and you’ve got a really classy dinner in just a few minutes. And you know how much I like recipes that come together quickly!


Honey Ginger Mahi Mahi
2 garlic cloves, minced
1.5 tablespoons honey
1.5 tablespoons soy sauce
1.5 tablespoons balsamic vinegar
1/2 teaspoon ginger, grated
2.5 tablespoons extra virgin olive oil, divided
2 4 oz mahi mahi filets
salt & pepper

Combine garlic, honey, soy sauce, balsamic, ginger, and one tablespoon EVOO in a smallish bowl. (If you have time, marinate the fish in this mixture for 15-20 minutes. If not, go ahead and just proceed as follows. This one works fine either way!)

Heat remaining 1.5 tablespoons EVOO in a small skillet over medium-high heat. Salt and pepper fillets and place in pan. Cook 4-5 minutes per side until flakey. Reduce heat slightly and pour in honey ginger mix. Flip fillets to coat and allow to reduce, 2-3 minutes.

Plate fish and drizzle with reduced glaze. (Serves two.)

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11 thoughts on “honey ginger mahi mahi

  1. Aran says:

    Very, very nice…!!!

  2. I am spoiled. We have garbage pick up every day, and they usually pass by 2 or 3 times. Ha! Bonus points for Peru! This looks delicious. I don’t cook much fish, I claim not to know how. But this looks simple enough.

  3. I love fish, Michelle, and I think it goes so well with couscous!
    Nice dish!

  4. Anticiplate says:

    YUM! I love the combination of honey and ginger:)

  5. Dev says:

    This looks delicious! I’ll be trying this soon :-)

  6. K says:

    Sounds fantastic, especially with the couscous. :)

  7. Kevin says:

    That looks really good. I have not had mahi mahi. I will have to look for it to try!

  8. Love this recipe! And those of us who live in the country, where there’s no trash pick up and everyone has to go to the dump, have learned about the wonders of “freezer trash”. Stinky stuff goes into the freezer until it’s dump day!

  9. giz says:

    Thanks for stopping by our blog.
    I looooovvveee mahi mahi – got hooked years ago in Hawaii. I call it the non fish and yours looks pretty decent.
    Smart thinking on the garbage day – why didn’t I think of that?

  10. Deb says:

    Since this is a local fish for us, I prepare it quite a lot. Now I have a new recipe to try! Looks marvelous!

  11. CJ says:

    Michelle, by “grated ginger”, do you mean grated ginger root or ground ginger? The recipe looks and sounds great. I’d like to try it. You do a beautiful job with all your photographs of food!

    I used 1/2 tsp freshly grated ginger root. Ground ginger would work in a pinch… just remember that ground ginger tends to be much more potent, so you’ll need to adjust accordingly. Thanks for your comment and your kind words! Please come back and tell me how you liked the recipe! :)

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