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Panda’s Asian Glazed Mahi Mahi

Recipes, Seafood | January 27, 2015 | By

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
Serves 4
A delicious paleo asian glazed mahi mahi.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
  1. 4 mahi mahi fillets
  2. 6 tbsp coconut aminos
  3. 6 tbsp honey
  4. 6 tbsp balsamic vinegar
  5. 3 tbsp olive oil (plus additional for sautéing)
  6. 1 tbsp sesame oil
  7. 2 tbsp fresh ginger, minced
  8. 3 garlic cloves, minced (plus additional for sautéing)
  9. 1 tsp scallions, chopped
  10. 1 tsp arrowroot powder
  11. ½ tsp garlic powder
  12. salt and black pepper to taste
  13. chopped cilantro, scallions and sesame seeds to garnish
  1. Mix together the coconut aminos, honey, balsamic vinegar, olive oil, sesame oil, ginger, and garlic cloves in a small bowl.
  2. Place mahi mahi fillets in a glass baking pan and season with garlic powder, salt and black pepper.
  3. Pour marinade on fillets, cover and refrigerate for at least 15 minutes.
  4. Sauté additional garlic and scallions in a skillet with olive oil over medium-high heat.
  5. Pour fillets and marinade into skillet and sauté for 4 to 6 minutes on each side, until fish flakes easily with a fork.
  6. Remove fillets to a serving platter and keep warm.
  7. 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.
  8. Spoon glaze over fish and serve with chopped cilantro, scallions and sesame seeds on top!
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