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Pan Seared Mahi Mahi with Pineapple Teriyaki Glaze Recipe
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Pan Seared Mahi Mahi with Pineapple Teriyaki Glaze
Serves 4
Equal parts savory, sticky, and sweet.
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Ingredients:
| 4 mahi mahi fillets, 6 oz each |
| Kosher salt, to taste |
| Ground black pepper, to taste |
| 2 tablespoons olive oil |
| 1 clove garlic, minced |
| 1 tablespoon grated ginger |
| 1/4 cup soy sauce |
| 2 tablespoons honey |
| 1/2 cup pineapple juice |
| 1 tablespoon rice vinegar |
| Slurry, 1 teaspoon cornstarch mixed with 1 tablespoon water |
| 1/2 cup fresh pineapple chunks |
| 1 tablespoon toasted sesame seeds |
| 2 tablespoons sliced green onions |
Directions:
- Pat dry the mahi mahi fillets with paper towels. Season both sides with salt and pepper.
- Drizzle the olive oil in a non-stick skillet. Bring to medium-high heat.
- Place the mahi mahi in the skillet and sear for 3-4 minutes per side, or until golden and cooked through. Transfer to serving plates. Set aside.
- Combine the garlic, ginger, soy sauce, honey, pineapple juice, and rice vinegar in a small saucepan. Bring to a boil over medium-high heat.
- Reduce the heat and low and let simmer for 3-4 minutes, then stir in the cornstarch slurry. Continue to simmer for 2-3 minutes, until the glaze thickens to a syrupy consistency. Then stir in fresh pineapple chunks and simmer for 1 minute.
- Spoon the glaze over the mahi mahi.
- Sprinkle the sesame seeds and green onions over the mahi mahi.
| Course: | Dinner |
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