Tender Mahi Mahi fillets marinated in a savory-sweet teriyaki glaze, then perfectly seared and finished with a sticky, flavorful glaze. Served over a bed of jasmine rice with steamed vegetables, this dish is a perfect balance of bold and fresh flavors.
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In a small saucepan, combine soy sauce, brown sugar, pineapple juice, rice vinegar, ginger, and garlic.
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Bring to a simmer over medium heat, stirring to dissolve the sugar.
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Simmer for 5-7 minutes, allowing the sauce to reduce slightly.
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Remove 1/4 cup of the sauce to use as a marinade.
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Add the cornstarch slurry to the remaining sauce and whisk until the sauce thickens to a glaze consistency.
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Remove from heat and set aside.
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Place the Mahi Mahi fillets in a shallow dish and pour the reserved 1/4 cup marinade over them.
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Cover and refrigerate for 30 minutes, allowing the fish to absorb the flavors.
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Remove the fish from the marinade and pat dry.
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Discard the used marinade.
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Heat olive oil and sesame oil in a large skillet over medium-high heat.
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Add the Mahi Mahi fillets and sear for 4-5 minutes per side, or until the fish is golden brown and flakes easily with a fork.
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Brush the fish with the teriyaki glaze during the last 2 minutes of cooking.
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Remove from the skillet and let rest for 2-3 minutes.
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Place the Mahi Mahi fillets on a serving plate.
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Drizzle with additional teriyaki glaze and sprinkle with sesame seeds and green onions.
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Serve immediately over jasmine rice with steamed broccoli or bok choy.
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For a Spicy Kick: Add 1/2 tsp of red pepper flakes to the teriyaki sauce.
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Make It Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
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For Extra Caramelization: Broil the fish for the last 1-2 minutes for a slightly charred, sticky finish.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat to prevent drying out.
Ingredients
Directions
-
In a small saucepan, combine soy sauce, brown sugar, pineapple juice, rice vinegar, ginger, and garlic.
-
Bring to a simmer over medium heat, stirring to dissolve the sugar.
-
Simmer for 5-7 minutes, allowing the sauce to reduce slightly.
-
Remove 1/4 cup of the sauce to use as a marinade.
-
Add the cornstarch slurry to the remaining sauce and whisk until the sauce thickens to a glaze consistency.
-
Remove from heat and set aside.
-
Place the Mahi Mahi fillets in a shallow dish and pour the reserved 1/4 cup marinade over them.
-
Cover and refrigerate for 30 minutes, allowing the fish to absorb the flavors.
-
Remove the fish from the marinade and pat dry.
-
Discard the used marinade.
-
Heat olive oil and sesame oil in a large skillet over medium-high heat.
-
Add the Mahi Mahi fillets and sear for 4-5 minutes per side, or until the fish is golden brown and flakes easily with a fork.
-
Brush the fish with the teriyaki glaze during the last 2 minutes of cooking.
-
Remove from the skillet and let rest for 2-3 minutes.
-
Place the Mahi Mahi fillets on a serving plate.
-
Drizzle with additional teriyaki glaze and sprinkle with sesame seeds and green onions.
-
Serve immediately over jasmine rice with steamed broccoli or bok choy.
-
For a Spicy Kick: Add 1/2 tsp of red pepper flakes to the teriyaki sauce.
-
Make It Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
-
For Extra Caramelization: Broil the fish for the last 1-2 minutes for a slightly charred, sticky finish.
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat to prevent drying out.