Mahi Mahi

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

I really love fish. I never thought that I would, but anymore I find myself going straight to the seafood section of the menu when I go out to eat and I am always checking the fish counter for good deals or something interesting. I typically end up buying Tilapia because it is on sale fairly often (and is always tasty!) but every once in a while something else will catch my eye. This past weekend Kroger had Mahi Mahi on sale for 4.99 a pound, usually 6.99 a pound, so I of course had to buy it. Since it was so gorgeous outside I knew that I wanted to grill it but I wasn’t sure how I was going to prepare it. I finally settled on a soy sauce marinade and it turned out absolutely delicious. I served the Mahi Mahi with summer squash and rice pilaf. Jesse’s comment was “This is a fish I could eat every night”. I took that as meaning he liked it. 🙂

Grilled Mahi Mahi
(Adapted from


3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons red wine vinegar
1/2 teaspoon ginger
Pinch of red pepper flakes
2 cloves garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste


In a shallow glass dish, stir together the honey, soy sauce, vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

After marinating for 20 minutes pour the marinade into a skillet and bring to a boil. Then turn down to a simmer and let it thicken while you grill the fish.

Grill the Mahi Mahi for 4 minutes on each side. Check for doneness.

When plating spoon the glaze over the fish and serve.