A delightful and easy-to-make dish featuring mahi mahi fillets glazed with a tangy and sweet citrus soy reduction.
Preheat your oven to 200°F to keep the fish warm later.
Preheating the oven ensures the fish stays warm without overcooking.
Slice the white and light green parts of the scallions into 2-inch pieces and finely chop the green tops.
Use a sharp knife for clean cuts and to avoid bruising the scallions.
In a small bowl, mix the brown sugar, soy sauce, and juice from the lemon until the sugar dissolves.
Warm the mixture slightly if the sugar doesn't dissolve easily.
Season the mahi mahi fillets with salt and pepper on both sides.
Pat the fillets dry before seasoning to help them sear better.
Heat the olive oil in a nonstick skillet over medium-high heat until shimmering.
Ensure the oil is hot enough to prevent the fish from sticking.
Cook the fillets in the skillet, starting with the presentation side down, until golden brown, about 3 minutes. Flip and cook for another 2 minutes.
Avoid overcrowding the skillet to ensure even cooking.
Pour the soy sauce mixture into the skillet, cover, and let the fish simmer for 3 minutes.
Covering the skillet helps the fish cook evenly and absorb the flavors.
Transfer the fillets to a heatproof platter and keep them warm in the oven.
Use a slotted spatula to avoid breaking the fillets.
Add the 2-inch scallion pieces to the skillet and reduce the glaze until thickened, about 5 minutes.
Stir occasionally to prevent the glaze from burning.
Drizzle the glaze over the fish and garnish with the chopped scallion greens before serving.
Serve immediately for the best flavor and texture.
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