Pineapple-Glazed Mahimahi

Oxmoor House
4 servings (serving size: 1 mahi-mahi fillet and 1 tablespoon sauce)


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2 cups pineapple juice
2 1/2 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
2 teaspoons dark sesame oil
1 teaspoon grated peeled fresh ginger
1/2 teaspoon crushed red pepper
4 (6-ounce) mahimahi fillets
Cooking spray
1 teaspoon vegetable oil
2 tablespoons sliced green onions


Prep: 7 Minutes
Cook: 15 Minutes
Marinate: 2 Hours

Combine first 6 ingredients. Pour 1/2 of pineapple mixture into a heavy-duty zip-top plastic bag; add fish. Seal bag and marinate in refrigerator 2 hours, turning bag occasionally. Set aside remaining pineapple mixture.

Coat a grill pan with cooking spray. Brush with vegetable oil. Place over medium- high heat until hot. Remove fish from bag; discard marinade. Place fish, skin side up, on grill pan; grill 5 minutes or until browned. Turn fish; reduce heat to medium. Grill 10 minutes or until fish flakes easily when tested with a fork.

Bring reserved pineapple juice mixture to a boil in a small saucepan over medium-high heat. Boil 10 minutes or until mixture is reduced to 1/4 cup. Drizzle pineapple mixture evenly over fish. Sprinkle with green onions.

Created date

March 2010

Nutritional Information

Calories 242
Fat 4.3 g
Satfat 0.7 g
Protein 32.2 g
Carbohydrate 17.4 g
Cholesterol 124 mg
Iron 2.4 mg
Sodium 386 mg
Caloriesfromfat 16 %
Fiber 0.5 g
Calcium 46 mg