If you enjoy Asian flavors and the combination of sweet and savory, you will love this glaze for fish. It’s bursting with intense flavor! If the weather permits, you could grill the fish out doors and make this simple glaze on the stovetop to drizzle on top of the grilled fish. If cooking indoors, follow the recipe more closely to pan sear the fish and then cook it on low in the oven while you let the sauce cook down into a glaze. Simple, easy and healthy. I kept the meal low-carb by serving it on a bed of browned cabbage instead of a starch and a side of broccoli. The cabbage soaked up the glaze and tasted great with the fish.
Brown Sugar Soy Glazed Mahi Mahi with Browned Cabbage (Serves 4)
1 bunch green onions, thinly sliced
4 Tbsp packed brown sugar (if trying to be “Clean”, you could sub pure maple syrup or honey)
4 Tbsp soy sauce, divided
4 Tbsp fresh lemon juice
4 skinless mahi mahi filets (or substitute another fish, I think it’d be excellent on salmon)
½ tsp sea salt
3 Tbsp vegetable oil, divided
½ cabbage, sliced thinly (appx 6 cups)
2 Tbsp sesame seeds, toasted (optional)
Preheat oven to 200 degrees. Stir together brown sugar, soy sauce and lemon juice in a small bowl until sugar is dissolved. Pat fish dry and sprinkly with sea salt. Heat oil in a large skillet medium-high heat until hot. Cook fish on one side until browned, 4 minutes. Turn fish over and brown for one more minute. Add brown sugar/soy mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Remove fish from skillet and place in oven safe pan and keep warm in oven (fish will continue to cook slightly in oven). Add half of the green onions to brown sugar/soy mixture, and simmer stirring occasionally until glaze is thickened and reduced, approximately 7-10 minutes. While glaze is thickening, heat 1 Tbsp oil in wok or large skillet. Add cabbage and sautee until it starts to brown (this brings the flavor out), about 10 minutes. Add 1 Tbsp soy sauce to sizzle.
Serve fish over bed of browned cabbage. Spoon brown sugar soy glaze over fish and sprinkle with green onions and toasted sesame seeds.
Recipe adapted from Gourmet on epicurious.com