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.
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.
4 servings