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Teriyaki Mahi Mahi

 Teriyaki Mahi Mahi
“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
4 ServingsPrep/Total Time: 20 min.


  • 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.
Nutritional Facts: 1 fish fillet with 1 tablespoon sauce equals 192 calories, 5 g fat (1 g saturated fat), 124 mg cholesterol, 470 mg sodium, 3 g carbohydrate, trace fiber, 33 g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.