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Mahi-Mahi with Orange-Ginger Glaze

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 10 min Cook 15 min Total 25 min Method: STOVETOP Main: mahi-mahi

Seared mahi-mahi gets a glossy glaze made from orange juice, fresh ginger, garlic, and soy sauce. Serve it with rice to soak up the extra sauce. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

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Food safety

Cook mahi-mahi to 145°F or until opaque and it flakes easily with a fork. Prep raw fish on its own board and wash hands after handling it. Scrub the orange before zesting.

Allergens: fish, soy, wheat

Equipment

  • large skillet
  • small bowl
  • fish spatula
  • grater or zester
  • knife
  • cutting board

Ingredients (for 4 servings)

  • 1.5 pounds mahi-mahi fillets, skin removed
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1/2 cup fresh orange juice
  • 1 teaspoon orange zest
  • 1 tablespoon fresh ginger, grated
  • 2 garlic cloves, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 2 green onions, sliced

Directions

  1. 1. Scrub the orange under running water, then zest and juice it. Rinse and peel the ginger; rinse and slice the green onions.

  2. 2. Stir the orange juice, zest, ginger, garlic, soy sauce, and brown sugar in a small bowl. In a cup, stir the cornstarch into the water until smooth.

  3. 3. On a board used only for raw fish, pat the mahi dry and season lightly with the salt.

  4. 4. Heat the oil in a large skillet over medium-high heat. Cook the fish 3 to 4 minutes per side until browned and opaque, and it flakes easily. Fish should reach 145°F.

  5. 5. Move the fish to a plate. Lower the heat to medium and pour the orange mixture into the pan. Simmer 2 minutes, scraping up the browned bits.

  6. 6. Stir the cornstarch mixture again and pour it in. Simmer 1 minute, stirring, until the glaze is thick and glossy.

  7. 7. Return the fish to the pan and spoon the glaze over it. Top with green onions and serve.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Thickening a quick glaze with a cornstarch slurry.

Affordable substitution

Use frozen mahi-mahi or tilapia fillets thawed in the refrigerator overnight, and store-bought orange juice with 1/2 teaspoon ground ginger in place of fresh.

Optional variation

Add a pinch of red pepper flakes to the glaze for heat.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.

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