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Baked Mahi Mahi with Citrus-Soy-Sesame Sauce

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Baked Mahi Mahi with Citrus-Soy-Sesame Sauce

Baked Mahi Mahi with Citrus-Soy-Sesame Sauce

Jessica Braider
This Asian marinade is not only very flavorful but it’s also amazingly flexible. You can spice it up by adding a little chili sauce, or make it sweeter with a little honey or orange juice or add ginger or garlic to enhance the flavor. Scramble recipe tester Jennifer Grosman said her son “Gave it 500 thumbs up! I loved the marinade and would have slurped it up with a straw.” I use mahi mahi because it’s sustainable and affordable but you can swap it for any fish, tofu, or chicken.
Prep Time 20 mins
Cook Time 10 mins
Total Time 40 mins
Servings 4 servings

Ingredients
  

  • 1 - 1 1/2 lb. mani mahi fillets or other thick fish fillets, or use extra-firm tofu or boneless, skinless chicken
  • 1/4 cup reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
  • 1 Tbsp rice vinegar or rice wine vinegar
  • 1 juicing orange use about 2 Tbsp. juice, or use store-bought orange juice
  • 1/2 lime juice only, about 1 Tbsp.
  • 1 tsp. sesame oil
  • 2 scallions dark and light green parts thinly sliced
  • 1 tsp. sriracha or Asian chili sauce (optional)

Instructions
 

  • Put the fish in an 8 x 8-inch glass or Pyrex baking dish. In a large measuring cup or bowl, combine the remaining ingredients and pour them over the fish (or tofu or chicken), and flip with a fork to coat.
  • Let it marinate on the counter for 10 – 30 minutes if time allows (if time doesn’t allow, proceed with the recipe).
  • Preheat the oven to 400 degrees. Bake the fish, uncovered, for 20 minutes until it flakes easily. Serve it immediately.

Slow Cooker Directions:

  • There's no need to marinate in advance. Cut the fillet to fit easily in the slow cooker. Cut pieces of aluminum foil large enough to fold into a packet around each piece of fish. Combine the marinade ingredients as directed. Place each piece of fish on a separate piece of aluminum foil, and divide the marinade equally over the fish. Close the foil around the fish to make a packet, place in the slow cooker and cook on low for 4 - 6 hours or on high for 2 - 3 hours. (Cooking time will vary depending on the thickness of the fillet.) (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Notes

Do Ahead or Delegate: Juice the orange (if using fresh) and the lime, slice the scallions, make the marinade and marinate the fish.
Scramble Flavor Booster: Use the optional sriracha or Asian chili sauce.
Tip: When purchasing fish fillets, look for ones that are on ice but have a barrier (like a plastic tray or pan) between the fish and the ice. This is because when the fish is in direct contact with the ice, it breaks down more quickly and may become a bit mushy.
Nutritional Information Per Serving (% based upon daily values): Calories 128, Total Fat: 2g, 3%; Saturated Fat: 1g, 2%; Cholesterol: 83mg, 27.5%; Sodium: 644mg, 27%; Total Carbohydrate: 5g, 1.5%; Dietary Fiber: 1g, 1.5%; Sugar: 2g; Protein: 24g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword All, Company/Entertaining, Dairy-Free, Dinner, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, No Added Sugar, Slow Cooker
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