MAHIMAHI WITH BROWN-SUGAR SOY GLAZE
Steps:
- Preheat oven to 200°F.
- Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.
- Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.
- Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.)
- Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.
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Emily Clements Keister
[email protected]I highly recommend this recipe. It's easy to make and the results are delicious.
Mr Joiya
[email protected]This is now my go-to recipe for mahimahi. It's always a crowd-pleaser.
Mafish Junior
[email protected]I made this for a dinner party and it was a hit! Everyone loved the flavor of the fish and the glaze.
Rukevwe Eyeta
[email protected]This was a quick and easy weeknight meal. I had everything I needed on hand, and it was on the table in under 30 minutes.
Raman Gill
[email protected]I love the combination of flavors in this dish. The sweetness of the glaze pairs perfectly with the saltiness of the fish.
GLORY JERRY
[email protected]The glaze on this fish was amazing! I used a little less brown sugar than the recipe called for, and it was still plenty sweet.
Steven Reddick
[email protected]This dish was easy to make and turned out great! I served it with jasmine rice and steamed vegetables.
fermin zepeda
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The mahimahi was so flaky and flavorful, and the glaze was the perfect balance of sweet and savory.
Thompson Angel
[email protected]This was a great recipe! The fish was cooked perfectly and the glaze was delicious.
Mohammad Jounaid
[email protected]I highly recommend this recipe. It's easy to make and the results are delicious.
Chisom Steven
[email protected]This is now my go-to recipe for mahimahi. It's always a crowd-pleaser.
Bd CD
[email protected]I made this for a dinner party and it was a hit! Everyone loved the flavor of the fish and the glaze.
Bella Rico
[email protected]This was a quick and easy weeknight meal. I had everything I needed on hand, and it was on the table in under 30 minutes.
Sania Manzoor
[email protected]I love the combination of flavors in this dish. The sweetness of the glaze pairs perfectly with the saltiness of the fish.
Wilson Lugudo
[email protected]The glaze on this fish was amazing! I used a little less brown sugar than the recipe called for, and it was still plenty sweet.
Desire Johnson
[email protected]This dish was easy to make and turned out great! I served it with jasmine rice and steamed vegetables.
Qudoos Mughal
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The mahimahi was so flaky and flavorful, and the glaze was the perfect balance of sweet and savory.
SUKUMAR CHANDRO BISHWAS
[email protected]This was an excellent recipe! The fish was cooked perfectly and the glaze was delicious. I will definitely be making this again.