Teriyaki Mahi Mahi

Teriyaki mahi mahi combines the mild, sweet flavor of this tropical fish with the tangy, salty savoriness of a teriyaki glaze. Excellent served with rice and a side of hearty vegetables, this dish offers a new take on an old favorite and is simple enough to make on a whim. And because it takes less than 20 minutes from start to finish, you can enjoy a healthful meal even on those busy evenings when you’d rather reach for takeout.

Ingredients for Teriyaki Mahi Mahi

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• Mahi mahi fillets: When choosing fillets, look for a fresh pink color with red stripes or spots. It’s also fine if it has light brown or bluish tinges as well, and it should be firm and moist with shiny skin.
• Spices: Teriyaki mahi mahi calls for just garlic powder and pepper for spices.
• Canola oil: This particular oil has a high smoke point, but you can use any cooking oil you’d like for searing the mahi mahi.
• Fresh gingerroot: Mince fresh gingerroot for a distinctly spicy, ginger flavor that adds to the teriyaki sauce and complements the fish.
• Teriyaki sauce: Look for a reduced-sodium teriyaki sauce.

Directions

Step 1: Prep the mahi mahi

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Sprinkle the mahi mahi with garlic powder and pepper.

Step 2: Cook the mahi mahi

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In a large skillet, cook the mahi mahi in oil over medium-high heat for four to five minutes on each side, or until the fish flakes easily with a fork. Remove the fish and keep it warm.

Editor’s Tip: Mahi mahi is known for drying out easily. To avoid this, remove the fish from the heat just before it’s done. Wrap it in foil to allow it to continue cooking, as well as to keep it moist.

Step 3: Make the sauce

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In the same skillet, saute the ginger for 30 seconds. Stir in the teriyaki sauce, and it heat through. Serve the sauce over the fish.

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Teriyaki Mahi Mahi Variations

• Swap the fish: While this recipe calls for mahi mahi, if that’s a harder fish for you to find, it’s perfectly fine to substitute halibut or swordfish.
• Use a DIY glaze: If you want to try making your own sauce, this brown sugar ham glaze goes well with mahi mahi—just skip the ham, of course.

How to Store Teriyaki Mahi Mahi

Store any leftover mahi mahi in foil, keeping air out and away from the fish to avoid it drying out. Consume any leftovers within three to four days.

How do I reheat mahi mahi?

It can be tricky to reheat mahi mahi teriyaki without it drying out. It’s possible to microwave it, keeping it on a dish with a bit of water and butter. Cover the dish and microwave in 30-second bursts, removing it as soon as it’s heated properly. Alternatively, it’s fine to reheat any leftovers in a skillet, covered on low. Just remove it as soon as the fish has reached the desired temp.

Teriyaki Mahi Mahi Tips

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How do I find sustainable mahi mahi?

To find a more sustainable option for consuming mahi mahi, look for either troll-caught or rod-and-reel caught mahi mahi from Hawaii or the U.S. Pacific Coast.

What if I can’t find fresh mahi mahi?

Typically, mahi mahi is sold as skinless fresh fillets. If you’re not finding it fresh, you can also look for it in the frozen seafood section.

How do I keep mahi mahi from drying out?

Because mahi mahi is such a lean fish, it can quickly go from tender and flaky to dry. To avoid this, try pan-searing or grilling the mahi mahi, as well as opting for a fillet that’s a bit thicker. The teriyaki marinade also helps to keep the fish from drying out too much.