Soy-Grilled Mahi Mahi with Korean Dipping Sauce

Soy-Grilled Mahi Mahi with Korean Dipping Sauce

adapted from Kalyn's Kitchen

1 fillet mahi mahi
1/8 c soy sauce
3/4 tbsp rice vinegar
1 1/2 tsp sesame oil
1 tbps brown sugar
1/2-1 green onion, thinly sliced
1/2 tsp garlic puree powder
pinch of cayenne pepper or a dash of hot sauce

Combine soy sauce, rice vinegar, sesame oil, brown sugar, green onion, garlic puree and cayenne or hot sauce in small bowl.

Put half of mixture into a large shallow bowl with the piece of fish and marinate at room temperature for 10-15 minutes.

While fish marinates, spray grill with non-stick spray or wipe with olive oil, then preheat grill-pan to medium-high heat until hot.

Put fish on grill with top side down and grill 2-3 minutes.

Rotate 90 degrees on same side and cook 2-3 minutes more to get criss-cross marks.

Turn fish over and cook about 3-4 minutes more.

Total cooking time will not be more than 8-10 minutes. The fish should feel barely firm when it's done; don't overcook. Serve hot, with dipping sauce on the side.


I'm not too sure that marinating the fish really did anything as the flavor was pretty mild, hence the dipping sauce. Like Kalyn said, authenticity is questionable, however, it certainly was Korean-flavored, and a nice way to do some mahi mahi. Next time, I might oil the grill pan a little since the fish did stick some. And I'll use fresh garlic.

Cost is a SWAG of $2.

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