Glazed Asian Mahi Mahi

Les poissons....les poissons...hee-hee-hee hon-hon-hon

If you get that reference, you're officially my favorite. And if you don', that's okay, I still like you, I promise! So I know that I live in the Midwest and all that but here's the thing, this girl likes her Fish. I could probably eat seafood every single day but let's be honest, it's a bit pricey (and thus unrealistic) to be consuming it seven days a week, but I still try to get it in as often as I can. What I love about Mahi Mahi is that it can be prepared so many ways and is relatively inexpensive compared to most other fish, so when I saw it at the grocery store, I just HAD to snag it.

Okay guys. I gotta say, this one's a goodie. I just decided to have fun and test the waters and this really turned out AH-mazing. I mean, I'm not trying to toot my own horn here, but it's delicious and it literally takes 30 minutes, start to finish. If that's not a dream, I don't know what is! Hopefully you guys enjoy it as much as I did! 

Drumroll.......... Duh duh duh duh! 



Makes 2 servings


- 2 Mahi Mahi filets, of equal size

- 1 Tsp of Crushed fresh ginger

- 2 cloves of Garlic, minced

- 2 Tbsp Olive oil

- 3 Tbsp Honey

- 3 Tbsp Balsamic vinegar

- 3 Tbsp Tamari (I use this instead of Soy sauce, but they taste similar)

- 1 Tsp Coconut Oil

- Salt and Pepper to taste

- Optional: 2 Baby bok choi


1. In a shallow bowl, mix together tamari, honey, balsamic vinegar, ginger, garlic and olive oil. Place fish in bowl & cover and refrigerate for 15 minutes.

2. Meanwhile, wash and separate the leaves from the baby bok choi. Pat dry. [While you're cooking the fish, sautee the baby bok choi in a separate pan on medium heat in a little bit of oil. Cook until tender.}

3. Heat coconut oil in a large skillet over medium-high heat. Remove fish, but hold onto the marinade (to be used later!). Place fish on skillet for approximately 5 minutes on each side, ensuring that you turn it only once. Once the fish flakes easily with a fork, remove from heat to a serving platter and keep warm.

4. Pour saved marinade into the skillet and heat on medium-heat until it turns into a glaze like consistency. Spoon glaze over fish and voila!