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Honey Soy Mahi Mahi

Honey Soy Mahi Mahi
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This Honey Soy Mahi Mahi is a incredibly easy, flavorful, and quick weeknight dinner that is also halal-friendly. The sweet and savory glaze makes it a family favorite, perfect for busy evenings. It's unbelievably fast, offers a gourmet-tasting experience in under 30 minutes, and is a healthy, lean protein source rich in omega-3 fatty acids.

Ingredients

Scale

4 Fillets Mahi Mahi, skin removed
0.5 cup Tamari (halal soy sauce)
0.25 cup Honey
1 tablespoon Fresh ginger, grated
2 cloves Garlic, minced
1 tablespoon Lemon juice
1 teaspoon Sesame oil
1 tablespoon Olive oil or avocado oil
2 tablespoons Green onions, sliced
1 teaspoon Sesame seeds
to taste Salt
to taste Freshly ground black pepper

Instructions

  1. Pat the mahi mahi fillets dry with paper towels. Season both sides lightly with salt and freshly ground black pepper
  2. In a medium bowl, combine the tamari, honey, grated fresh ginger, minced garlic, lemon juice, and sesame oil (if using). Whisk until well combined
  3. Place the mahi mahi fillets in a shallow dish and pour about half of the honey soy sauce over them. Let them marinate at room temperature for 10-15 minutes, or in the refrigerator for up to 30 minutes. Save the remaining sauce for glazing
  4. Heat the olive oil or avocado oil in a large non-stick skillet over medium-high heat
  5. Once the oil shimmers, carefully place the marinated mahi mahi fillets in the hot skillet. Sear for 3-4 minutes per side, depending on the thickness of your fillets, until golden brown and cooked through
  6. During the last minute of cooking, pour the reserved honey soy sauce over the fish in the pan. Let it simmer and thicken slightly, spooning the glaze over the fillets as it reduces
  7. Remove the Honey Soy Mahi Mahi from the pan. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately

Notes

For best results, pat mahi mahi fillets dry before searing to achieve a beautiful, crispy crust. Allow the fish to sear undisturbed for 3-4 minutes per side to form a delicious crust and seal in juices.

When glazing, keep a close eye on your sauce as honey can burn quickly. Keep the heat at medium and spoon the glaze over the fish constantly until it thickens to a glossy consistency.

Using fresh ginger and garlic makes a significant difference in the flavor; however, you can substitute with ½ teaspoon of ground ginger and ½ teaspoon of garlic powder if needed.

If mahi mahi is unavailable, halal-certified cod, snapper, or salmon fillets can be swapped in directly; adjust cooking times as needed. Maple syrup is a fantastic halal-friendly alternative to honey.

To boost nutrition and color, consider cooking some vegetables like broccoli florets, sliced bell peppers, or snap peas alongside the fish or roasted separately with a touch of the honey soy glaze.

For a touch of heat, a pinch of red pepper flakes or a dash of halal-certified sriracha can be added to the sauce.

Store any leftover Honey Soy Mahi Mahi in an airtight container in the refrigerator for up to 2-3 days.

To reheat, gently warm in a skillet over low heat, adding a splash of halal certified chicken broth or water if the sauce is too thick, or microwave individual portions on a low setting for short bursts to prevent drying out.

The honey soy sauce can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator.

This dish can also be baked: Preheat your oven to 400°F (200°C). Place the marinated mahi mahi on a baking sheet and bake for 12-15 minutes, or until cooked through, basting with the remaining sauce halfway through.

Always double-check ingredient labels to ensure full halal compliance, especially for tamari (confirm it is alcohol-free) and any substituted fish or meats.

Nutrition

Find it online: https://fabiloustaste.com/honey-soy-mahi-mahi/