No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (231g) Recipe makes 4 servings
Calories 245
Calories from Fat 57		(23%)
Amount Per Serving		%DV
	Total Fat 6.3g	9%
	Saturated Fat 1.0g	4%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 124mg		41%
Sodium 1076mg		44%
Potassium 842mg		24%
Total Carbohydrate 13.3g		4%
	Dietary Fiber 0.7g	2%
	Sugars 10.9g
Protein 33.1g		66%
detailed view... how is this calculated?

Mahi Mahi With Brown-Sugar Soy Glaze

Recipe #281737 | 20 min | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: blucoat
Jan 25, 2008

So easy to make! This glaze also works on other fish like halibut. The recipe is from Gourmet Magazine (Oct. 05).

SERVES 4 (change servings and units)

Ingredients

6 scallions
3 tablespoons packed brown sugar
2 1/2 tablespoons soy sauce
3 tablespoons fresh lemon juice
4 (6 ounce) skinless mahi mahi fillets
1/2 teaspoon salt
1 1/2 tablespoons vegetable oil

Directions

1
Preheat oven to 200°F.
2
Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.
3
Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.
4
Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.).
5
Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Low Fat Peanut Butter Oatmeal Cookie

Gemelli With Asparagus and Pine Nuts

Soda Crackers

Savory Ranch Potatoes

Thanksgiving Hangover Breakfast

Featured Reviews for This Recipe

From: xXjessiXx

On Aug 12, 2009

this was pretty good. my husband loved it and believe me, he is a critic when it comes to fish.my sauce burnt so we didnt get to use it over the fish but the fish still had plenty of the sauce flavor from the simmering. i left the stove for a minute to put plates on the table and when i got back to the stove the sauce was more like molasses. my advice to everyone would be: DO NOT LEAVE THE SAUCE FOR EVEN A SECOND. IT WILL OVERCOOK. it is apparently one that you have to constantly monitor and stir. all in all, it was an awesome recipe. thanks for posting

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef #737491

On Jun 14, 2009

My favorite kind of recipe — very very simple and very very good. Didn't have any scallions but didn't find the recipe suffered from the lack. Thanks!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef #827811

On Apr 28, 2008

This is a winner! Easy way to make white fish come alive. My wife's reaction was one of awe. It's a keeper for the recipe file and a good reason to keep inexpensive frozen Trader Joe Mahi Mahi stocked in the freezer.

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Danielle F.

On Jun 2, 2008

I am not a fish eater, but the sauce was to die for! Hubby likes fish, and said this was a keeper! I followed directions as they were...Thanks for a great post.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 9 reviews