How to Cook Mahi Mahi
Next time you're in the mood for fish, move past the usual choices of salmon and tilapia and discover how to cook mahi mahi. Also known as dolphinfish, mahi mahi is indigenous to Hawaii (in fact, "mahi mahi" means "very strong" in the native Hawaiian dialect), the Caribbean and the western coasts of the Americas, among other places.

Mahi mahi has firm, sweet, white flesh that holds up well to several cooking methods, including pan-frying, baking and grilling.

Because mahi mahi is often associated with the Hawaiian culture, many recipes contain ingredients popular in the islands, such as fresh pineapple, coconut milk, ginger and soy sauce. However, mahi mahi deliciously adapts to many different flavor profiles.

According to the USDA's dietary guidelines, adults should eat at least 8 ounces of fish per week to help prevent heart disease. Mahi mahi is a fantastic source of protein and omega-3 fatty acids.

Transcript
-Hi everyone, I'm Judith. Well today, we'll be making mahi-mahi with honey ginger glaze, really delicious. So, the ingredients you'll need for this is 3 tablespoons of honey; 4, 4 ounce skinless mahi-mahi filets; 3 tablespoons Sherry vinegar; 1 teaspoon of grated fresh ginger; 1/2 teaspoon of finely shredded orange peel; 2 cloves of garlic, minced; 1 tablespoon of cooking oil; 1/2 teaspoon of corn starch; and lemon wedges and Andive are optional as garnishes. Alright, so, mahi-mahi, I think very underrated fish. It's subtle, it's beautiful, and goes really well with these flavors that we're combining with it today. So, first of all, we're gonna whip up a nice marinade to cover the mahi-mahi with. So, into our bowl goes our ginger, our minced garlic, Sherry wine vinegar, orange peel, which is just gonna give some lovely citrusy flavor to our fish, and some honey goes in there too, which will bring out the sweetness, really nice marinade to go with this subtle fish. So, we'll give that a good whisk altogether like so. So, as all those lovely fresh flavors combines together. Oh, I can smell that ginger, really strong, nice, gonna go great with the fish, get a large baking dish or 2 as we have here, and we're just gonna place the mahi-mahi filets in the baking dish, side by side, and we're gonna cover it with our marinade, lovely, fantastic. We'll cover that with some foil or plastic wrap, and we're gonna put that in the fridge now. So, once the fish is covered, we're gonna marinate that now for 30 minutes with all those flavors infused into the fish and make sure to turn your fish occasionally within those 30 minutes. Well, our mahi-mahi has been marinated for about 30 minutes. So, it's time to get those covers off, wow, that looks good, very good, lots of nice flavors there. So, in a large skillet next to us, let's get it to a medium heat and add in our oil. Let's that get nice and hot, what we wanna do is reserve this marinade. So, keep the marinade there, and into the hot pan, we're gonna add our mahi-mahi. Because we're gonna make a nice sauce with the rest of that marinade. And we'll do it 2 at a time depending on the size of your skillet. So, we wanna cut the mahi-mahi about 6 minutes each side or until it flakes easily with a fork. So, we've cooked our mahi-mahi, plated it. It's been on the skillet for about 6 minutes each side and that's looking lovely, great color to it and fantastic flavors there. So, just set that aside one moment, and into our pan, same skillet, just get it on a medium heat, and we're gonna add our remaining marinade to that. We're gonna have a nice little sauce to go on top of our mahi-mahi. So, bring that to the boil, will get nice and bubbly, and we're just wanna scrape all those little brown there. So, anything that was left in the skillet from when the mahi-mahi was cooking, and into that marinade just boiling up there, we're gonna add in our cornstarch, and that's gonna help thicken this sauce, we're gonna put on top of our mahi-mahi. So, give it a good stir and let it thicken up there on about a medium high heat. Alright, so, not that that sauce is thickened nicely, we can just spoon it up on top of our mahi-mahi and that is fantastic, flavorful with those citrus, garlicky flavors, and that is one heck of a dish to serve up at a lunch or dinner, beautiful, fantastic. So, there you go everyone. That is how you make mahi-mahi with honey-ginger glaze.
What You'll Need
  • 3   tablespoons honey
  • 4   ounces skinless mahimahi fillets (about 1 inch thick)
  • 3   tablespoons sherry vinegar
  • 1   teaspoon grated fresh ginger
  • 1/2  teaspoon finely shredded orange peel
  • 2   cloves garlic, minced
  • 1   tablespoon cooking oil
  • 1/2  teaspoon cornstarch
  •  Lemon wedges (optional)
  •  Endive (optional)


Step By Step
1
Place mahimahi in a shallow dish. For marinade, stir together honey, sherry vinegar, ginger, orange peel, and garlic. Pour marinade over fish. Turn fish to coat with marinade. Cover; marinate for 30 minutes, turning fish occasionally.
2
Drain fish, reserving marinade. In a large skillet cook fish in hot oil over medium-high heat about 6 minutes. Turn fish and cook about 6 minutes more or until fish flakes easily when tested with a fork. Remove fish from skillet; keep warm.
3
For glaze, in the same skillet stir together the reserved marinade and cornstarch. Scrape bottom of pan to loosen browned bits. Bring mixture to boiling. Cook and stir over medium-high heat about 1 minute or until glaze thickens. Spoon glaze over fish fillets. If desired, garnish with lemon wedges and endive. Makes 4 servings.


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