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
- 1/2 cup pineapple juice
- 1/4 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)
- 1/2 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.
