1 tsp brown rice vinegar (or substitute another vinegar on hand)
1 tsp honey
1 clove garlic, minced (or 1/2 tsp garlic powder)
1 inch fresh ginger, minced (or pinch dried ginger)
1 scallion, chopped (optional)
12 ozs mahi mahi fillet
Make the marinade: Combine the marinade ingredients in a large bowl–soy sauce, orange juice, ginger, garlic, honey and scallion, if using. Remove 2 tablespoons of the marinade to a separate small bowl before adding the fish to the marinade. Reserve these 2 tablespoons for later.
Prep the fish: Rinse and pat dry the mahi mahi. Place the mahi mahi in the larger bowl with most of the marinade. Gently toss the fish so that it is well combined with the marinade. Set aside, and let the mahi mahi marinade for about 10 minutes.
Pan-sear mahimahi: Coat a large nonstick skillet with the cooking oil, and heat on medium high heat. Add the mahi mahi, skin side down*. Cook for 4 minutes, then turn the mahi mahi over to the other side. Cook for 2 more minutes, then turn the fish over one more time, to cook for a final two minutes, skin side down.
Finish the fish: After turning the fish over for the final 2 minutes of cooking, take the reserved 2 tablespoons of orange soy sauce and spread evenly over the fish. This will add extra flavor as the mahi mahi finishes cooking. After 8 minutes cooking time, check to see that the mahi mahi is cooked through. Remove if it’s done, or allow another minute or two of cooking if needed.
Serve: Remove the mahi mahi from the pan. Divide into portions approximately 4 ounces each to serve. Enjoy! We like the dish with a side of pasta.
Your mahi mahi might come with the skin removed. If so, the “skin side down” instruction will just refer to the first side that faces the pan’s direct heat.
We note that you can use fresh garlic and ginger, or the dried version. I suggest you use at least one of those two ingredients fresh, if possible.
Keywords: mahi mahi, pan seared mahi mahi, mahi mahi with orange sauce