Thursday, May 31, 2012

Sweet & Spicy Thai Glazed Mahi Mahi

Wow, I have completely failed at my upkeep of this blog.  Sorry.  I would like to promise that it will get better. Most likely it will, but I do have many new sewing jobs.  So... my goal is two new posts a week.

The last few weeks, dinners have been quick thrown together things.  A lot of stirfry, chana saagwala, and fish + veg + grain.  Also, I think we have eaten pancakes for dinner three times in as many weeks.  This is one of the last really creative fish dishes I made.  It is quick, easy, and a very un-boring take on our fish+veg+grain.  I quickly sauteed broccoli and asparagus with garlic, a teeny bit of hoisen sauce, and lime juice and made black rice as sides.

Sweet & Spicy Thai Glazed Mahi Mahi
2 pieces mahi mahi, about 6 oz each*
1 1/2 Tbsp soy sauce (low sodium preferably)
1 1/2 Tbsp white wine
1 1/2 tsp sriracha
1 1/2 tsp honey
1 tsp finely minced garlic (~2 med cloves)
1/2 tsp sesame seeds
vegetable oil

   Combine all ingredients.  Allow fish to marinade in the refrigerator for about 30 minutes.
   Heat a little bit of veg oil in a non stick skillet over med heat.  Let excess marinade fall off fish (do not discard).  Cook fish about 5 min on the first side.  Flip fish and pour excess marinade into pan.  Let it bubble and reduce.  Glaze fish with sauce as it cooks on second side (~5 minutes).
   Serves 2

*You don't have to use mahi mahi.  Any meaty fish will work:  halibut, salmon, swordfish, even cod.


  1. I've made this twice in one week. My husband absolutely LOVED it! AWESOME recipe!!!!!

  2. We just enjoyed this tonight. I didn't realize I was out of soy sauce until I started the prep, so I substituted Worchestershire Sauce. I think we will do that in the future, as we are not great fans of soy sauce. My husband also likes a sauce to serve over fish or meat, so I doubled the amounts for the glaze. I baked a couple sweet potatoes and roasted some asparagus...dinner was fast and fabulous.

  3. This is one of the only ways I like fish. It is so good, thank you for sharing.


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