Grilled mahimahi with brown sugar soy glaze
Grilled Mahimahi with Brown Sugar Soy Glaze features tender tuna marinated in a sweet and savory sauce, grilled to perfection and topped with caramelized onions. This dish is ideal for both family meals and special occasions.
Cook time 20 min
Prep time 15 min
Ingredients:
24 oz tuna fish6 onions
1/2 tsp salt
3 tbsp brown sugar
3 tbsp lemon juice
1.50 tbsp vegetable oil
2.50 tbsp soy sauce
If you're looking for a mouthwatering and healthy seafood dish, look no further than this Grilled Mahimahi with Brown Sugar Soy Glaze. This recipe combines the mild and tender texture of mahimahi with a sweet and savory glaze, making it perfect for both casual dinners and special occasions.
Instructions:
- In a medium bowl, whisk together 3 tablespoons of brown sugar, 3 tablespoons of lemon juice, 1.5 tablespoons of vegetable oil, and 2.5 tablespoons of soy sauce until the brown sugar is completely dissolved.
- Place the 24 oz of tuna fish in a shallow dish or a resealable plastic bag.
- Pour the marinade over the fish, ensuring all pieces are well coated.
- Let the tuna marinate in the refrigerator for at least 30 minutes to an hour to absorb the flavors.
- While the tuna is marinating, peel and thinly slice the 6 onions.
- Sprinkle the sliced onions with 1/2 teaspoon of salt and mix well. Set aside.
- Preheat your grill to medium-high heat (about 400°F/200°C).
- Remove the tuna from the marinade and let any excess drip off.
- Place the tuna on the grill. Grill each side for about 3-4 minutes, or until the fish flakes easily with a fork but still slightly opaque in the middle. Avoid overcooking to keep the tuna moist and tender.
- While the tuna is grilling, place the sliced onions on a grill-safe pan or basket.
- Grill the onions until they are soft and caramelized, stirring occasionally for even cooking. This should take about 8-10 minutes.
- Once the tuna and onions are done, remove them from the grill.
- Place the grilled tuna on a serving platter and top with the caramelized onions.
- Drizzle any remaining glaze from the grilled pan over the top of the fish for extra flavor.
- Optionally, you can garnish with fresh herbs like chopped parsley or cilantro.
- Serve immediately with your favorite sides, such as steamed vegetables, rice, or a fresh salad.
There you have it – a delicious Grilled Mahimahi with Brown Sugar Soy Glaze that's sure to impress your family and friends. The combination of the sweet, savory glaze and the perfectly grilled fish makes this dish a standout, and it's surprisingly easy to prepare. Enjoy your meal!
Grilled mahimahi with brown sugar soy glaze FAQ:
Grill the mahimahi for about 3-4 minutes on each side. The fish should flake easily with a fork and remain slightly opaque in the center to ensure it is moist and tender.
Yes, you can marinate the tuna for up to 2 hours. However, marinating for too long might make the fish too salty or mushy, so avoid exceeding this time.
Store leftover grilled mahimahi in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in the oven or microwave to avoid drying it out.
You can use tamari or coconut aminos as a gluten-free alternative to soy sauce. Both options will provide a similar umami flavor in the glaze.
You can use yellow, red, or sweet onions for grilling, as all varieties caramelize well and provide a delicious sweet flavor when cooked.
Tips:
- Make sure to use fresh mahimahi for the best taste and texture.
- Let the fish marinate in the glaze for at least 15 minutes to allow the flavors to fully penetrate the fish.
- Preheat the grill to medium-high to ensure a good sear on the fish while keeping it moist inside.
- Use a grill basket or aluminum foil to prevent the fish from sticking to the grill grates.
- Baste the fish with extra glaze during grilling for added flavor.
- Serve immediately with your favorite sides, such as steamed vegetables or rice, for a complete meal.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 44g
Carbohydrates 10g
Fiber 0.55g
Sugar 8g
Fat 6g
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