“This glazed fish is good with rice, vegetables or salad. Blotting the fillets before cooking allows a nice brown crust to form. Cod or halibut can be used, too.” —Michelle Ibarrientos, Torrance, California
Featured In: 95 Tasty Low-Carb Dinner Ideas
- 4 mahi mahi fillets (6 ounces each)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 1 teaspoon minced fresh gingerroot
- 1/4 cup reduced-sodium teriyaki sauce
- Sprinkle mahi mahi with garlic powder and pepper. In a large skillet, cook mahi mahi in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
- In the same skillet, saute ginger for 30 seconds. Stir in teriyaki sauce; heat through. Serve over mahi mahi. Yield: 4 servings.
Originally published as Teriyaki Mahi Mahi in Taste of Home June/July 2011, p55
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Teriyaki Mahi Mahi
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 12, 2013
"This was super easy and with the right teriyaki, quite good. Make more sauce if you want to put it on rice too."