Best 8 Asian Ginger Mahi Mahi Recipes

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Are you looking for a flavorful and healthy way to prepare Mahi Mahi? If so, then you should give Asian Ginger Mahi Mahi a try. This dish is packed with bold flavors from the ginger and other spices, and it's sure to be a hit with your family and friends. The best part is that it's incredibly easy to make and can be ready in under 30 minutes. What's not to love about that?

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN GINGER MAHI MAHI



Asian Ginger Mahi Mahi image

Found this on the back of a Full Circle frozen Mahi Mahi fillet package. If you are low on time and need a quick, easy and tasty recipe, this will make you happy. The package recommends steamed jasmine rice and warm bok choy to round out the meal.

Provided by ladyfingers

Categories     Asian

Time 35m

Yield 2 fillets, 1-2 serving(s)

Number Of Ingredients 8

2 mahi mahi fillets, thawed
3 tablespoons soy sauce
1 crushed garlic clove
3 tablespoons balsamic vinegar
3 tablespoons olive oil
3 tablespoons honey
1 tablespoon grated fresh gingerroot
salt and pepper

Steps:

  • In a shallow glass dish, stir together the honey, soy sauce, vinegar, ginger, garlic and 2 tablespoons olive oil.
  • Season mahi mahi fillets with salt and pepper, and place them in the shallow dish.
  • Cover, refrigerate for 20 minutes to marinate.
  • Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Reserving the marinade, remove fish and saute in pan for 4 to 6 minutes per side, turning only once, until fish flakes easily with fork.
  • Remove fillets to a serving platter and keep warm.
  • Pour reserved marinade into the skillet and bring to a boil to thicken to a glazed consistency.
  • Spoon glaze over fish and serve immediately.

ASIAN-STYLE BAKED MAHI MAHI



Asian-Style Baked Mahi Mahi image

Provided by Guy Fieri Bio & Top Recipes

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

1 cup coconut milk
1/2 cup low-sodium chicken stock
1 teaspoon fish sauce
1 tablespoon lime juice
1 (2-inch) piece ginger, sliced into coins
1 serrano pepper, seeds removed and minced
1 tablespoon roughly chopped garlic
3/4 cup chopped fresh cilantro leaves, plus more for garnish
1/2 cup fresh Thai basil, chiffonade
4 (6-ounce) portions mahi mahi
1 leek, white part only, cleaned and julienned
1 red bell pepper, julienned
2 large carrots, peeled and julienned
1 lime, sliced into rings, plus 1 lime, cut into wedges, for garnish
1/4 cup chopped fresh cilantro, for garnish

Steps:

  • In an ovenproof non-glass baking dish (11 by 8-inch), combine the coconut milk, stock, fish sauce, lime juice, ginger, serrano, garlic, cilantro, and Thai basil. Add the fish, turn to coat, cover, and refrigerate for 30 minutes to 1 hour.
  • Preheat the oven to 325 degrees F.
  • Remove the fish from the marinade and reserve. Add the vegetables to a small ovenproof dish and cover with the marinade. Cover tightly with aluminum foil and place in the oven for 15 to 20 minutes.
  • Once the vegetables are cooked, drain the marinade/cooking liquid into a small saucepot and place over medium-low heat to reduce.
  • Pat the fish dry and strain as much liquid from the vegetables without damaging them. In the center of a piece of parchment, place 1/4 of the vegetables, top with 1 portion fish, and 1 slice fresh lime and fold the parchment around the fish and vegetables like a package. Secure with the kitchen string and place on a baking sheet. Repeat with remaining ingredients. Bake for 15 to 20 minutes.
  • Remove the packets to individual serving plates, cut open to reveal, and garnish with a sprinkle of fresh cilantro and a wedge of lime.

MAHI MAHI WITH MANGO-VANILLA COULIS



Mahi Mahi with Mango-Vanilla Coulis image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 medium mango, peeled, seeded and cut into 1/2-inch pieces to yield 1 1/4 cups, or 1 1/4 cups frozen and thawed mango pieces
1/2 cup fresh squeezed orange juice
One 2-inch piece ginger, peeled and finely minced
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 vanilla bean, preferably Tahitian
3 tablespoons unsalted butter, at room temperature
1 tablespoon unsalted butter, at room temperature
1 tablespoon extra-virgin olive oil
Four 4-to-6-ounce mahi mahi or halibut fillets, each about 1/2-to-3/4-inch thick
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the coulis: Combine the mango, orange juice, 1/4 cup water, ginger, salt and pepper in a blender. Blend until smooth and pour into a small saucepan. Cut the vanilla bean in half lengthwise and scrape the seeds into the saucepan using a paring knife. Add the empty vanilla pods. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, about 6 minutes. Remove and discard the vanilla pods. Whisk in the butter until smooth.
  • For the fish: Heat the butter and oil over medium-high heat in a 12-inch nonstick skillet. Sprinkle the fish with the salt and pepper on both sides. Cook the fish until the fish flakes easily with a fork, 6 to 8 minutes on each side.
  • Arrange the fish on a platter and spoon the coulis on top.

GINGER GLAZED MAHI MAHI



Ginger Glazed Mahi Mahi image

This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You'll love it!

Provided by DECODIANA

Categories     Seafood     Fish     Mahi Mahi

Time 37m

Yield 4

Number Of Ingredients 9

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

Steps:

  • In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
  • Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
  • Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Nutrition Facts : Calories 258.7 calories, Carbohydrate 16 g, Cholesterol 124.1 mg, Fat 7 g, Fiber 0.2 g, Protein 32.4 g, SaturatedFat 1.2 g, Sodium 829.8 mg, Sugar 14.8 g

SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE



Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce image

Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).

Provided by Ryan Nomura

Categories     World Cuisine Recipes     Asian     Japanese

Time 35m

Yield 6

Number Of Ingredients 14

3 shallots, minced
2 teaspoons minced fresh ginger root
1 lemon, juiced
½ cup dry white wine
½ cup heavy cream
½ cup unsalted butter, chilled and cut into small cubes
3 tablespoons soy sauce
4 shiso leaves
coarse kosher salt
ground white pepper
2 tablespoons canola oil
6 (6 ounce) mahi mahi fillets
4 tablespoons sesame seeds
4 tablespoons black sesame seeds

Steps:

  • In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

Nutrition Facts : Calories 501.6 calories, Carbohydrate 11 g, Cholesterol 191.9 mg, Fat 34.6 g, Fiber 2.6 g, Protein 35.6 g, SaturatedFat 15.8 g, Sodium 775.7 mg, Sugar 1.2 g

BEK'S GRILLED MAHI MAHI FILLETS IN SOY GINGER MARINADE (OAMC)



Bek's Grilled Mahi Mahi Fillets in Soy Ginger Marinade (Oamc) image

This is a mild, Asian-inspired marinade that complements the mild flavor of Mahi Mahi. Great summer dish, I'm sure it would be good on any mild fish. OAMC chefs, double or triple the marinade as needed and freeze in family-sized portions - I use my vacuum sealer. **As with many of my original recipes, the ingredient amounts are approximate. Adjust to your preferences. As always, let me know if you make any substitutions or tweaks - I always like new ways to try old favorites! (Cooking time does not include marinating time.)

Provided by Gatorbek

Categories     Mahi Mahi

Time 20m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 10

2 lbs mahi mahi fillets (4 medium)
2 tablespoons olive oil
2 tablespoons fresh ginger, minced (I use jarred)
1 tablespoon garlic, minced
1 tablespoon fresh lime juice
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons dry red wine
1/8 teaspoon cayenne pepper (more or less to taste)
salt and pepper

Steps:

  • In a 1 gallon zipper bag, combine all ingredients except fish. Squish to combine. Add mahi and seal, refrigerate at least 4 hours or overnight.
  • OAMC - squeeze all air out of zipper bag, or seal in a vacuum sealer and store in the freezer. Defrost and grill, following instructions below.
  • Spray grill with non-stick cooking spray, the preheat to 475°F Cook fillets about 4 minutes on the first side, then turn and cook another 2-3 minutes, depending on thickness. Trust yourself on the grill, based on the thickness of your fillets - don't blindly use my timing! An overcooked fish is a sad fish.

Nutrition Facts : Calories 307.9, Fat 8.4, SaturatedFat 1.4, Cholesterol 165.5, Sodium 1206.6, Carbohydrate 11.4, Fiber 0.3, Sugar 9.1, Protein 44.1

MAHI-MAHI IN GINGER SCALLION SAUCE



Mahi-Mahi In Ginger Scallion Sauce image

Provided by Florence Fabricant

Categories     dinner, main course

Time 25m

Yield Four servings

Number Of Ingredients 9

12 scallions (about 1 1/2 bunches)
1/2 teaspoon Oriental sesame oil
2 shallots, finely chopped
1 teaspoon fresh ginger, finely chopped
2 1/2 cups chicken stock, preferably homemade
4 filets of mahi-mahi, 8 ounces each, cut 1/2-inch thick (swordfish with the skin trimmed off can be substituted)
Salt and freshly ground black pepper
1/2 teaspoon peanut oil
1 tablespoon fresh lime juice

Steps:

  • Trim the roots from the scallions. Reserve four of the scallions. Cut the white part off the remaining scallions and chop finely. Trim the green of any wilted leaves and slice into one-inch lengths.
  • Place the sesame oil in a medium-sized saucepan along with the white part of the scallions and the shallots, and cook over low heat until they soften but do not take on any color. Add the ginger and chicken stock and continue cooking over medium heat until the stock has reduced to two-thirds of a cup. Strain the reduced stock through a fine sieve into a small saucepan, forcing as much of the solids as possible through the sieve. Set aside.
  • While the stock is reducing, blanch the green part of the scallions for a few seconds in boiling salted water, drain and immediately drop into ice water to set the color. Drain again and puree in a blender, adding a few drops of water if necessary. Remove the puree and set aside, covered, until ready to use.
  • Preheat the oven to 250 degrees.
  • Heat a nonstick skillet to very hot and briefly sear the four reserved scallions. Set aside.
  • Season the fish with salt and pepper. Add the peanut oil to the nonstick skillet and sear the fish for a few seconds on one side, turn and sear a few seconds longer on the other side, just until it begins to take on color but is not cooked completely through. Transfer the fish to a baking sheet and place in the oven.
  • Bring the reduced stock mixture to a boil. Remove from the heat and whisk in the green scallion puree. Add the lime juice, and season to taste with salt and pepper.
  • Spoon the sauce on each of four warm plates, spreading it to cover the bottom of the plate. Top with a fish filet and place a seared scallion on the fish. Serve at once.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 1 gram, Sodium 1059 milligrams, Sugar 6 grams

MAHIMAHI WITH GINGER-SOY SAUCE AND STIR-FRIED VEGETABLES



Mahimahi with Ginger-Soy Sauce and Stir-Fried Vegetables image

Categories     Fish     Ginger     Onion     Bake     Lime     Cilantro     Soy Sauce     Coriander     Bon Appétit     Texas

Yield Makes 6 servings

Number Of Ingredients 14

1/2 cup soy sauce
1/4 cup grated peeled fresh ginger
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1/4 cup water
4 green onions, finely chopped
2 tablespoons rice vinegar
1 tablespoon brown sugar
1 teaspoon minced jalapeño chili
3/4 teaspoon minced garlic
6 6-ounce skinless mahimahi fillets
1/3 cup coriander seeds, crushed
2 tablespoons vegetable oil
Stir-fried Vegetables

Steps:

  • Mix first 10 ingredients in medium bowl. Let stand 1 hour at room temperature.
  • Preheat oven to 400°F. Press each fillet into coriander seeds to coat all sides. Sprinkle with salt and pepper. Heat 1 tablespoon oil in large skillet over high heat. Add 3 fillets and sear until brown, about 1 minute per side. Transfer to large rimmed baking sheet. Repeat with remaining 3 fillets and 1 tablespoon oil. Spoon 1 tablespoon sauce over each fillet. Bake until just cooked through, about 5 minutes for medium-rare. Transfer fish to plates.
  • Toss Stir-fried Vegetables with 2 tablespoons sauce. Divide vegetables among plates. Serve, passing remaining sauce separately.

Tips:

  • Choose fresh, high-quality mahi-mahi: Look for fish with bright, clear eyes, firm flesh, and a mild, sweet smell. Avoid fish that is discolored, slimy, or has a strong fishy odor.
  • Use a light hand with the ginger: Ginger can be overpowering, so use it sparingly. A little bit goes a long way.
  • Don't overcook the mahi-mahi: Mahi-mahi is a delicate fish, so it's important not to overcook it. Cook it just until it is opaque and flakes easily with a fork.
  • Serve the mahi-mahi immediately: Mahi-mahi is best served immediately after it is cooked. Leftovers can be stored in the refrigerator for up to 2 days.

Conclusion:

Asian Ginger Mahi-Mahi is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your fish spicy or mild, this recipe is sure to please. So next time you're looking for a quick and easy seafood recipe, give Asian Ginger Mahi-Mahi a try!

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