Hawaiian-Style Mahi-Mahi with Tropical Slaw

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Pan-seared mahi-mahi with a sweet-tangy pineapple glaze, paired with a refreshing slaw featuring shredded cabbage and toasted coconut. This Hawaiian-inspired seafood recipe, ready in about 35 minutes, pairs mahimahi fillets, pineapple juice, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) mahimahi fillets
• 2 tbsp pineapple juice
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 cups cabbage
• 1/2 cup carrot
• 1/4 cup toasted coconut flakes
• 1 lime
• 1 tsp sesame oil
• 1/4 tsp salt

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Instructions

1. Step 1: Whisk 2 tbsp pineapple juice, 1 tbsp brown sugar, and 1 tbsp rice vinegar to make glaze; set aside.
2. Step 2: Toss 2 cups shredded cabbage, 1/2 cup grated carrot, 1/4 cup toasted coconut flakes, and juice from 1 lime with 1 tsp sesame oil and 1/4 tsp salt to make slaw.
3. Step 3: Season 4 mahimahi fillets with 1/4 tsp salt. Heat 1 tsp oil in skillet over medium-high; cook fish for 4-5 minutes per side until opaque and flaky.
4. Step 4: Brush cooked fish with glaze during the last minute of cooking. Serve immediately with slaw.