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Mahi-Mahi Miso Glazed


Marinate Mahi Mahi in a blend of sake, miso, mirin and more. Soy sauce, ginger, garlic and kicky cayenne add complexity to the fish fillets. Excellent Mahi Mahi with the perfect marinade that is then cooked down for a light sauce on the fish. Serve with a fresh green salad to round out the meal.

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  • 2 tablespoons 2 tablespoons sake or sherry
  • 2 tablespoons 2 tablespoons miso paste
  • 2 tablespoons 2 tablespoons mirin
  • 1 tablespoon 1 tablespoon soy sauce
  • 1 teaspoon 1 teaspoon ginger, grated
  • 1 teaspoon 1 teaspoon garlic, grated
  • zest zest of 1 lime, grated
  • pinch a pinch hot pepper flakes
  • 1/2 tablespoon 1/2 tablespoon brown sugar
  • sesame oil to taste
  • 1 (6 ounce) 1 (6 ounce) Mahi-Mahi fillet
  • 1 tablespoon 1 tablespoon scallion, chopped
  • 1 teaspoon 1 teaspoon sesame seeds, toasted
  • juice of 1 lime


Servings 2
Preparation time 140mins
Cooking time 150mins
Adapted from


Step 1

Whisk together the sake, miso, mirin, soy sauce, ginger, garlic, lime zest, hot pepper flakes, and brown sugar in a bowl. Transfer to a ziplock bag.

Add the Mahi-Mahi to the ziplock flipping over in the marinade to coat. Cover and refrigerate for 2 hours.

Bring Mahi-Mahi to room temperature, about 15 minutes, then remove the fish from the marinade and shake off excess. Save the remaining marinade.

Heat a small non-stick pan over medium-high heat with a small drizzle of sesame oil. Add the fish and cook until done, about 3 to 4 minutes per side.

Pour the reserved marinade over and reduce by half. Add the scallions and sesame seeds, tossing to mix. Squeeze lime juice over all and serve.

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