Soy Grilled Mahi Mahi Recipe With Korean Dipping Sauce

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MAHI MAHI WITH BROWN-SUGAR SOY GLAZE



Mahi Mahi With Brown-Sugar Soy Glaze image

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

Provided by blucoat

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • Preheat oven to 200°F.
  • Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.
  • Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.
  • 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.).
  • 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.

SOY-GRILLED MAHI MAHI RECIPE WITH KOREAN DIPPING SAUCE



SOY-GRILLED MAHI MAHI RECIPE WITH KOREAN DIPPING SAUCE image

Categories     Fish     Dinner

Yield 2 servings

Number Of Ingredients 8

Sauce/Marinade:
1/4 cup soy sauce
1 1/2 T Rice vinegar (not seasoned)
1 T sesame oil
2 T Splenda or brown sugar
1 green onion, thinly sliced
1 tsp. garlic puree (also called ground garlic)
pinch of cayenne pepper or a dash of hot sauce

Steps:

  • Combine soy sauce, rice vinegar, sesame oil, Splenda or brown sugar, green onion, garlic puree and cayenne or hot sauce in small bowl. Put half of mixture into a small ziploc bag with the two pieces of fish and marinate at room temperature for 10-15 minutes. While fish marinates, spray grill with non-stick spray or wipe with olive oil, then preheat grill to medium-high (you can only hold your hand there 2-3 seconds.) Put fish on grill with top side down and grill 2-3 minutes (until you can start to see grill marks, I have to lift it up to see.) Rotate 45 degrees on same side and cook 2-3 minutes more to get criss-cross marks. Turn fish over and cook about 3-4 minutes more. Total cooking time will not be more than 8-10 minutes, The fish should feel barely firm when it's done; don't overcook. Serve hot, with dipping sauce on the side.

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