Pan-Seared Mahi Mahi with Pineapple Teriyaki Glaze

Name: Pan-Seared Mahi Mahi with Pineapple Teriyaki Glaze
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Asian Fusion
Ingredients: 4 mahi mahi fillets (6 oz each); 2 tablespoons olive oil; Salt and pepper to taste; 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

Rated 5.0 stars by 1 users

Cuisine

Asian Fusion

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Calories

320

Golden, flaky mahi mahi meets its tropical match with a vibrant pineapple teriyaki glaze that’s equal parts sweet, savory, and sticky.

This dish is an elegant yet easy dinner option that delivers bold flavors without requiring hours in the kitchen.

Whether you're aiming to impress guests or treat yourself to something special midweek, this mahi mahi creation hits every note with finesse.

The key lies in balance: the mild, slightly sweet fish contrasts beautifully with the punch of fresh ginger and garlic in the teriyaki sauce, while juicy pineapple chunks add refreshing bursts of flavor.

Quick to cook and naturally lean, mahi mahi is a go-to choice for healthy yet indulgent meals.

Paired with a side of jasmine rice or stir-fried vegetables, it transforms into a full restaurant-worthy meal that's light on effort but big on flavor.

Image of Pan-Seared Mahi Mahi with Pineapple Teriyaki Glaze

Ingredients

4 mahi mahi fillets (6 oz each)
2 tablespoons olive oil
Salt and pepper to taste
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

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Directions

Pat mahi mahi fillets dry and season both sides with salt and pepper.
Heat olive oil in a non-stick skillet over medium-high heat.
Sear mahi mahi for 3-4 minutes on each side, or until golden and cooked through. Remove and set aside.
In a small saucepan, combine pineapple juice, soy sauce, honey, rice vinegar, ginger, and garlic. Bring to a boil.
Reduce heat and simmer for 3-4 minutes, then stir in the cornstarch slurry.
Continue simmering until the glaze thickens to a syrupy consistency (about 2-3 minutes).
Stir in fresh pineapple chunks and simmer for 1 additional minute.
Spoon the glaze over the seared mahi mahi.
Garnish with sesame seeds and green onions. Serve immediately.

Nutrition

Serving Size: 1
per serving: Calories; 320

Amount/Serving % Daily Value

Fat: 13 grams; 17%
Saturated Fat: 2 grams; 9%
Cholesterol: 85 milligrams; 28%
Sodium: 520 milligrams; 23%
Carbs: 15 grams; 5%
Protein: 35 grams
Sugar: 10 grams
Fiber: 1 grams; 4%

10 Tips for Cooking Pan-Seared Mahi Mahi with Pineapple Teriyaki Glaze:

Pat the mahi mahi fillets completely dry before searing to ensure a golden crust.
Don’t overcrowd the pan—cook in batches if needed to maintain high heat.
Use a non-stick or well-seasoned skillet to prevent the fish from sticking.
Let the fish rest at room temperature for 15 minutes before cooking for even searing.
Prepare the teriyaki glaze ahead of time to reduce multitasking while cooking.
Use fresh pineapple juice for a cleaner, more vibrant flavor.
Whisk the cornstarch slurry well to avoid clumps in the sauce.
Don’t overcook the fish—it’s done when it flakes easily with a fork.
Add pineapple chunks at the end of the glaze simmer to preserve their texture.
Finish with toasted sesame seeds and scallions for added texture and color.

Serve It With Suggestions:

Jasmine or coconut rice
Stir-fried bok choy or snap peas
Mango slaw or cucumber salad
Steamed edamame with sea salt
Soba noodles tossed in sesame oil
Crispy wonton chips or rice paper rolls
Miso soup or clear broth soup
Grilled corn with lime butter
Ginger-garlic roasted carrots
Iced green tea or a pineapple mojito

FAQ's

Q: Can I use frozen mahi mahi?
A: Yes, just be sure to thaw it completely and pat it dry before cooking to ensure a good sear.

Q: Can I make the pineapple teriyaki glaze ahead of time?
A: Absolutely! Store it in the fridge for up to 5 days and reheat gently before using.

Q: What can I substitute for mahi mahi?
A: Halibut, cod, or snapper make great alternatives if mahi mahi isn't available.

Q: Is this recipe gluten-free?
A: Use gluten-free soy sauce or tamari to make this dish gluten-free.

Q: Can I grill the mahi mahi instead of pan-searing?
A: Yes! Grilling adds a smoky flavor that pairs beautifully with the sweet glaze.

Q: How do I know when the mahi mahi is done?
A: The fish should flake easily with a fork and be opaque in the center.

Q: Can I use canned pineapple?
A: Yes, but make sure it's in juice, not syrup, and drain it well.

Q: What sides go well with Mahi Mahi with Pineapple Teriyaki Glaze?
A: Rice, stir-fried veggies, and light slaws are excellent complements.

Q: Is mahi mahi a sustainable fish?
A: It depends on the source. Look for U.S.-caught or responsibly farmed mahi mahi.

Q: Can I make Mahi Mahi with Pineapple Teriyaki Glaze spicy?
A: Add a dash of chili flakes or a bit of sriracha to the glaze for heat.

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Pan-Seared Mahi Mahi with Pineapple Teriyaki Glaze