Teriyaki Glazed Mahi-Mahi with Pineapple Salsa

Ingredients

• 4 mahi-mahi fillets (6 oz each)
• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons mirin
• 1 tablespoon sake or dry sherry
• 1 teaspoon cornstarch dissolved in 1 tablespoon water
• 1 cup fresh pineapple, finely diced
• 1/2 red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Instructions

1. 1

   Make the teriyaki glaze: combine soy sauce, brown sugar, mirin, and sake in a small saucepan over medium heat. Bring to a simmer, add cornstarch slurry, and stir until thickened, about 2 minutes. Set aside.

2. 2

   Make the pineapple salsa: combine pineapple, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a bowl. Season with a pinch of salt and toss well. Refrigerate until ready to serve.

3. 3

   Pat mahi-mahi fillets dry and season both sides with salt and pepper.

4. 4

   Heat vegetable oil in a large skillet over medium-high heat. Add fillets and cook for 4 minutes without moving.

5. 5

   Flip fillets, brush generously with teriyaki glaze, and cook for another 3-4 minutes until fish flakes easily with a fork.

6. 6

   Brush one more coat of glaze over the top surface during the last minute of cooking.

7. 7

   Transfer to plates and top each fillet with a generous spoonful of pineapple salsa. Serve with steamed white rice.