Panda’s Asian Glazed Mahi Mahi
This is a modified version of my mom’s famous Chinese glazed fish, one of my all-time childhood favorites! The secret to getting thick and flavorful sauce is to add the arrowroot powder/water mixture (cornstarch/water mixture traditionally) to the leftover marinade after the fillets have already been cooked. If you like it spicy, add a couple of dashes of crushed red pepper flakes to the marinade for an extra kick!
Panda’s Asian Glazed Mahi Mahi
2015-01-26 22:53:45
Serves 4
A delicious paleo asian glazed mahi mahi.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
- 4 mahi mahi fillets
- 6 tbsp coconut aminos
- 6 tbsp honey
- 6 tbsp balsamic vinegar
- 3 tbsp olive oil (plus additional for sautéing)
- 1 tbsp sesame oil
- 2 tbsp fresh ginger, minced
- 3 garlic cloves, minced (plus additional for sautéing)
- 1 tsp scallions, chopped
- 1 tsp arrowroot powder
- ½ tsp garlic powder
- salt and black pepper to taste
- chopped cilantro, scallions and sesame seeds to garnish
Instructions
- Mix together the coconut aminos, honey, balsamic vinegar, olive oil, sesame oil, ginger, and garlic cloves in a small bowl.
- Place mahi mahi fillets in a glass baking pan and season with garlic powder, salt and black pepper.
- Pour marinade on fillets, cover and refrigerate for at least 15 minutes.
- Sauté additional garlic and scallions in a skillet with olive oil over medium-high heat.
- Pour fillets and marinade into skillet and sauté for 4 to 6 minutes on each side, until fish flakes easily with a fork.
- Remove fillets to a serving platter and keep warm.
- Mix 1 tsp of arrowroot powder with 3 tsp of water and drizzle into the leftover sauce in the skillet and simmer until thickened to a glazed consistency. Add additional arrowroot powder to thicken if necessary.
- Spoon glaze over fish and serve with chopped cilantro, scallions and sesame seeds on top!
The Paleo Panda https://thepaleopanda.com/
