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Nutrition Facts

  Servings Per Recipe: 4
  Serving Size: 1 serving

Amount Per Serving
  Calories 240.3
  Total Fat 3.1 g
      Saturated Fat 0.2 g
      Polyunsaturated Fat 0.1 g
      Monounsaturated Fat 0.8 g
  Cholesterol 160.0 mg
  Sodium 872.1 mg
  Potassium 72.0 mg
  Total Carbohydrate 12.2 g
      Dietary Fiber 0.2 g
      Sugars 0.2 g
  Protein 40.9 g
  Vitamin A 0.0 %
  Vitamin B-12 0.0 %
  Vitamin B-6 2.1 %
  Vitamin C 0.9 %
  Vitamin D 0.0 %
  Vitamin E 0.7 %
  Calcium 1.4 %
  Copper 2.4 %
  Folate 0.5 %
  Iron 22.6 %
  Magnesium 2.2 %
  Manganese 5.7 %
  Niacin 1.4 %
  Pantothenic Acid     0.6 %
  Phosphorus     2.0 %
  Riboflavin 1.4 %
  Selenium 0.6 %
  Thiamin 0.4 %
  Zinc 0.7 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Sweetly Succulent Mahi Mahi

View the full Sweetly Succulent Mahi Mahi Recipe & Instructions
Submitted by: JO_JO_BA

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Sweetly Succulent Mahi Mahi

180 calories of FISH - Mahi Mahi, (6 oz)

39 calories of Brown Sugar, (2.25 tsp packed)

10 calories of Olive Oil, (0.25 1tsp)

6 calories of Soy Sauce, (0.75 tbsp)

2 calories of Garlic, (0.50 clove)

2 calories of Balsamic Vinegar, (0.25 tbsp)

1 calories of Ginger Root, (0.50 tsp)


Nutrition & Calorie Comments  

This was excellent. I didn't salt and pepper the fish first but the marinade took care of that. I served it with stir fried onions, zucchini and yellow squash. This was better than a restaurant meal. This is a keeper. By the way, I used Truvia instead of brown sugar bringing the calorie count down. Submitted by:
LWF630

(11/10/13)
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This was easy and delicious! Followed measurements exactly, but used low sodium soy sauce, ground ginger, and replaced one tbsp of brown sugar with granulated splenda. Baked at 400 for 15 minutes. Husband loved the glaze and even my toddler liked this dish. Served with Asian-style mixed vegetables. Submitted by:
JESSLV

(4/20/13)
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Delicious, quick and easy! Three of my favorite adjectives in the kitchen. I also used low sodium soy sauce but stuck with the fresh ginger root. I will be making this again. Submitted by:
TRAVELITE1

(11/6/12)
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This was very good. I made it exactly as the recipe said and as others mentioned I think I will cut back on the soy sauce next time. I did use low sodium soy salt though. Submitted by:
KWENBEE

(11/15/10)
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My husband and I really enjoyed this! I will definitely make it again. I will mince the garlic next time though instead of crushing it. I used reduced sodium soy sauce and Splenda brown sugar. Not too overpowering to me, but I like those flavors. The sauce reduced nicely into a delicious glaze. Submitted by:
EDENTON2

(3/19/10)
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This was really good. Me and my husband loved it!! Next time, I will probably use less soy sauce, as that flavor was very overpowering. I also used low sodium soy sauce, and no extra salt on the fish directly. Submitted by:
ALE1978

(10/25/09)
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1 of the best recipes I'm seen on this site.Take the time to find fresh ginger,a littls nub is very cheap and a really big difference.My only change is low sodium teraki as I like the sweetness.....Chef Jim Submitted by:
COOKIEJIM

(2/15/09)
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Very delicious yet quick and easy! Gotta love that! I used low sodium soy sauce and ground dry ginger. I will definitely make this one again because it uses ingredients that I regularly have on hand. Submitted by:
LIVELOVELAUGH-

(6/18/08)
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This turned out pretty good, & my husband & I are such snobs when it comes to fish (we catch our own). I used the Splenda Brown Sugar Blend instead of regular brown sugar, reduced sodium soy sauce, & dry ginger. I also baked it instead of broiling it. My husband really liked the glaze! Submitted by:
MKLOMBARD333

(6/12/08)
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