When you want a dinner that feels a little fancy but comes together in less than 30 minutes, this Pan-Seared Mahi Mahi with Pineapple Teriyaki Glaze Recipe is a total winner. It brings together flaky, lightly crisped fish with a vibrant sweet-savory glaze that's full of tropical pineapple goodness. Perfect for a weeknight that needs a restaurant-worthy vibe without the fuss.
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Why You’ll Love This Pan-Seared Mahi Mahi with Pineapple Teriyaki Glaze Recipe
This recipe is fantastic because it perfectly balances a quick, easy cooking method with deeply satisfying flavors. You get a golden crust on the mahi mahi that’s packed with a fresh, juicy pineapple teriyaki glaze. It’s comforting yet tropical and feels special without requiring hours in the kitchen.
- Texture you want: Crispy edges with moist, tender fish inside.
- Flavor that pops: Sweet, tangy pineapple mixed with savory soy and warm ginger notes.
- Everyday ingredients: Staples you likely have or can easily find in any grocery store.
- Works for any night: Weeknight dinners, casual guests, or even date night dinners at home.
Ingredient Spotlight
To really nail the Pan-Seared Mahi Mahi with Pineapple Teriyaki Glaze Recipe, focus on freshness and balance. Fresh mahi mahi fillets make all the difference—skin-on gives an even crispier finish if you want to try it. The homemade pineapple teriyaki glaze is where the magic happens, so don’t skip on fresh ginger and real pineapple juice if you can. Simple swaps can work, too, but this combo hits that tropical-savory note perfectly.
- Mahi Mahi Fillets: Look for thick, firm fillets with a clean smell to ensure freshness.
- Pineapple Juice: Use fresh or 100% pure pineapple juice for bright, natural sweetness.
- Fresh Ginger: Adds warmth and a subtle zing that bottled ginger just can’t match.
Seasonality & Sourcing
Mahi mahi is often available frozen year-round, but fresh fillets shine when in season—typically spring through fall. Check your local fishmonger or the seafood counter for sustainably sourced options. Pineapple and ginger are generally easy to find year-round. If you’re budget-conscious, frozen mahi mahi is a smart fallback, and canned pineapple juice can work in a pinch, though fresh always delivers a brighter glaze.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
First, pat your mahi mahi fillets dry to help get that beautiful sear. Season both sides lightly with salt and pepper—they don’t need much. While you prep the glaze ingredients, heat 2 tablespoons of olive oil in a non-stick or cast iron skillet over medium-high heat. You’ll want the pan hot enough that the fish sizzles immediately when it hits the oil. Avoid moving the fish too early or you’ll miss out on the crisp crust.
Step 2 — Cook & Build Flavor
Place the fillets skin-side down if skin is on, or just presentation side down first, cooking for about 4–5 minutes until the edges start to look golden and opaque. Flip carefully and cook another 3–4 minutes. Meanwhile, start the glaze by whisking pineapple juice, soy sauce, honey, rice vinegar, grated ginger, and minced garlic in a small saucepan. Bring it to a gentle simmer, then stir in cornstarch slurry to thicken quickly. Toss in fresh pineapple chunks near the end to warm through without losing their texture.
Step 3 — Finish & Rest
Once the mahi mahi is cooked and flakes easily with a fork, transfer it to a warm plate. Spoon your pineapple teriyaki glaze over each fillet, then let it rest for a couple minutes. This resting step helps the flavors meld and keeps the fish moist without steaming it. Finish with toasted sesame seeds and sliced green onions to add a nutty crunch and fresh bite.
Troubleshooting Pan-Seared Mahi Mahi with Pineapple Teriyaki Glaze Recipe
If your mahi mahi turns out dry, it’s usually a sign of overcooking—next time, try reducing cooking time or checking internal doneness at the 4-minute mark. Bland glaze? Boost the brightness with a squeeze of fresh lime or a dash more honey to balance acidity. If the glaze is too thin, just give it a little longer to simmer and thicken, or add a touch more cornstarch slurry. Soggy crust? Pat the fish thoroughly dry before searing and make sure your pan’s hot enough.
Pro Tips
I've found a few tricks that really level up this Pan-Seared Mahi Mahi with Pineapple Teriyaki Glaze Recipe without making things complicated.
- Heat control: Keep your pan hot but not smoking—medium-high heat gives crispy edges without burning.
- Timing window: Mahi mahi cooks fast; watch for when the fish becomes opaque about halfway up the fillet.
- Make-ahead move: The glaze can be made ahead and reheated gently to save time.
- Avoid this pitfall: Don’t overcrowd the pan—space keeps the fish sizzling instead of steaming.
Variations & Substitutions
You can swap mahi mahi for other firm white fish like cod or halibut in this recipe and still get great results. For a lower sugar version, reduce honey or use a sugar substitute you like. If you’re avoiding soy, try tamari or coconut aminos for that umami hit. Pineapple chunks can be swapped for mango or peaches for a different tropical twist without losing sweetness and texture.
Great Debates
Butter or oil for searing mahi mahi? I lean toward olive oil for its subtle flavor and higher smoke point, but a pat of butter added off heat finishes dishes with a lovely nutty richness. Both work well, so it’s really about your flavor preference and what you have on hand.
Make-Ahead, Storage & Freezing
Leftover Pan-Seared Mahi Mahi with Pineapple Teriyaki Glaze Recipe will keep nicely in an airtight container in the fridge for up to 2 days. It’s best enjoyed fresh but gently reheated over low heat or in a warm oven to keep the fish from drying out. Freezing cooked mahi mahi can compromise texture, but if you freeze the fish raw and thaw it properly overnight in the fridge, you’ll still enjoy great results after cooking with the glaze freshly made.
Yield & Conversions
This recipe serves 4 people with 6-ounce mahi mahi fillets. To double, simply multiply the quantities—just make sure your pan size can comfortably handle the fish in batches to avoid overcrowding. For half the recipe, cut the ingredients in half; metric measures are approximately 680 grams of fish total, 30 ml olive oil, and so forth for easy scaling.
Serving Ideas & Pairings
Serve your Pan-Seared Mahi Mahi with Pineapple Teriyaki Glaze Recipe alongside jasmine rice or coconut rice to soak up the glaze. A simple side of sautéed green beans or steamed bok choy adds fresh crunch and color. Garnish with extra green onions and a wedge of lime for brightness. A light cucumber salad with rice vinegar dressing complements the tropical flair beautifully.
FAQs
Yes, frozen mahi mahi works well. Just thaw it fully in the fridge overnight and pat dry before cooking for the best texture and sear.
Cook until the fish turns opaque and flakes easily when tested with a fork, usually about 4-5 minutes per side depending on thickness.
Absolutely! The glaze stores well in the fridge for a few days and reheats quickly. Just warm it gently before serving.
You can substitute with arrowroot powder or flour, but cornstarch gives the best glossy finish with minimal flavor.
Notes, Tools & Special Equipment
A good-quality non-stick or cast iron skillet is key for perfect searing and easy cleanup. A small whisk helps stir and thicken the glaze smoothly. An instant-read thermometer is handy if you want to be precise (target 130°F/54°C for flaky, moist mahi mahi). Finally, sharp knives make prepping fresh ginger and garlic quicker and cleaner.
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Pan-Seared Mahi Mahi with Pineapple Teriyaki Glaze Recipe
This Pan-Seared Mahi Mahi with Pineapple Teriyaki Glaze is a delicious and vibrant seafood dish featuring tender mahi mahi fillets pan-seared to perfection and topped with a sweet and tangy pineapple teriyaki glaze. The combination of fresh pineapple juice, honey, soy sauce, and ginger creates a flavorful glaze that complements the mild fish beautifully, finished with toasted sesame seeds and green onions for a delightful crunch and aroma.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American with Asian influence
- Diet: Low Fat
Ingredients
Fish
- 4 mahi mahi fillets (6 oz each)
- 2 tablespoons olive oil
- Salt and pepper to taste
Pineapple Teriyaki Glaze
- ½ cup pineapple juice
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- ½ cup fresh pineapple chunks
- 1 tablespoon toasted sesame seeds
- 2 tablespoons green onions, sliced
Instructions
- Prepare the Fish: Pat the mahi mahi fillets dry with paper towels and season both sides with salt and pepper to taste.
- Pan-Sear the Fish: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the fillets and cook for about 4-5 minutes on each side until the fish is golden brown and flakes easily with a fork. Remove the fillets from the pan and set aside.
- Make the Pineapple Teriyaki Glaze: In the same skillet, reduce heat to medium and add pineapple juice, low-sodium soy sauce, honey, rice vinegar, grated fresh ginger, and minced garlic. Stir to combine and bring the mixture to a simmer.
- Thicken the Glaze: Once simmering, stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to the skillet. Continue to cook and stir until the glaze thickens, about 2 minutes.
- Add Pineapple Chunks: Stir in the fresh pineapple chunks and cook for an additional 1-2 minutes to warm through and combine the flavors.
- Glaze the Fish: Return the mahi mahi fillets to the skillet, spooning the pineapple teriyaki glaze over the fish to coat evenly. Cook for another minute to reheat.
- Garnish and Serve: Remove from heat, sprinkle toasted sesame seeds and sliced green onions over the fish, and serve immediately for a fresh and flavorful meal.
Notes
- For a spicier glaze, add a pinch of red pepper flakes or a teaspoon of sriracha when simmering the sauce.
- If you don’t have fresh pineapple, canned pineapple chunks packed in juice can be substituted, but drain excess liquid.
- Make sure the pan is hot enough before searing to prevent the fish from sticking.
- This dish pairs wonderfully with steamed rice or sautéed vegetables for a complete meal.
- You can prepare the glaze in advance and reheat gently before serving.
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