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Pineapple-Glazed Mahimahi

Pineapple-Glazed Mahimahi

Oxmoor House JANUARY 2004

  • Yield: 4 servings (serving size: 1 mahi-mahi fillet and 1 tablespoon sauce)
  • Cook time:15 Minutes
  • Prep time:7 Minutes
  • Marinate:2 Hours


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 242
  • Fat: 4.3g
  • Saturated fat: 0.7g
  • Protein: 32.2g
  • Carbohydrate: 17.4g
  • Cholesterol: 124mg
  • Iron: 2.4mg
  • Sodium: 386mg
  • Calories from fat: 16%
  • Fiber: 0.5g
  • Calcium: 46mg

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Pineapple-Glazed Mahimahi recipe