The Dolphin That Weighed In For The Tournament (And Dinner)
Golden, flaky, and glazed in tropical teriyaki.
Ingredients:
4 mahi fillets
2 tbsp. olive oil
Salt and pepper to taste
½ cup pineapple juice
¼ cup low-sodium soy sauce
2 tbsp. honey
1 tbsp. rice vinegar
1 tbsp. fresh ginger, grated
1 clove garlic, minced
1 tsp cornstarch mixed with 1 tbsp. water
½ cup fresh pineapple chunks
1 tbsp. toasted sesame seeds
2 tbsp. green onions, sliced
Directions:
- Pat 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 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 mix.
- 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.
