Best 3 Hawaiian Fish With Pineapple Recipes

SEARED HAWAIIAN ONO WITH HONEY SOY GLAZE AND PINEAPPLE SALSA

Steps:

• Make marinade for the fish. Blend soy sauce, honey, sliced ginger, garlic and olive oil in a blender until smooth. Place fish and marinade in a ziplock bag or bowl for 20 minutes or up to 24 hours.
• While fish is marinating, make pineapple salsa. Cut pineapple in half, saving top half for another use. cut the bottom off, creating a stable base. With a large sharp knife, cut the skin off in vertical slices cutting downward. Cut into wedges and remove the core. Slice and dice into ½ inch cubes and place in a medium bowl. You should have about 3 cups. Toss in the rest of the ingredients. for a milder salsa, add only ½ a jalapeño. If your pineapple is ripe you will not need to add sugar. Taste and adjust.
• . Heat oil in a large heavy bottom skillet, over medium high heat. When oil is hot, place the fish in the skillet, saving the marinade. Sear the fish, on its sides, and set aside. For medium rare, a quick 2-3 minute sear on each side is all you need.
• If you like your fish cooked more, place in a warm oven until desired done-ness.
• Pour the remaining marinade into the skillet and bring to a boil for 30 seconds, until it thickens. Strain and place in a small bowl. You will have about ⅛ to ¼ cup.
• Spoon this over the fish, along with a generous amount of pineapple salsa before serving.

MAHI-MAHI WITH PINEAPPLE GLAZE, PEPPERS AND COCONUT RICE

Steps:

• For the coconut rice: Heat the oil in a medium saucepot over medium heat. Add the shallots and salt and cook until translucent, about 2 minutes. Add the coconut milk and rice and bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes. Remove lid and fluff the rice.
• For the pineapple glaze: Heat a medium saucepan over medium heat and add oil to coat. Add the garlic and ginger and cook until soft and fragrant, about 2 minutes. Be sure to stir often because the sugars will burn quickly! Then add the sambal and salt. Add the scallions and cook until soft, about 2 more minutes. Then, add the pineapple juice, soy sauce, brown sugar, Dijon mustard and lime juice and zest. Bring to a boil then reduce to a simmer. Cook until reduced by one-quarter and thick and glossy, about 10 minutes.
• For the mahi-mahi and peppers: Heat a grill pan to medium high. Coat the grill pan in olive oil. Add the peppers and onions and cook until browned, slightly charred and beginning to soften. Move the peppers to the side of the grill pan. Add a bit more olive oil. Salt the mahi-mahi on both sides. Sear the fish on each side until golden brown, about 3 minutes per side.
• Coat the mahi-mahi with the pineapple glaze using a pastry brush. Flip the fish and coat generously on the reverse side. Cook for an additional 2 minutes. Remove from the pan and serve with the coconut rice and grilled peppers. Aloha!

HAWAIIAN-INSPIRED MAHI MAHI

Steps:

• Combine orange juice, lime juice, sea salt, and pepper in a bowl. Add pineapple juice from the can and whisk to combine. Refrigerate pineapple chunks until needed.
• Place mahi mahi fillets in a large glass or ceramic bowl. Add marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Cover a rimmed baking sheet with foil and spray foil with cooking spray.
• Remove fillets from the marinade and shake off excess. Discard the remaining marinade. Place fillets on the prepared baking sheet. Top with green onions and macadamia nuts.
• Bake in the preheated oven until fish is white and flakes easily with a fork, 25 to 30 minutes.
• Top fillets with reserved pineapple chunks.