Miso Glazed Mahi Mahi
Marinate Mahi Mahi in a blend of sake, miso, mirin and more. Soy sauce, ginger, garlic and kicky cayenne add complexity to the fish fillets. Excellent Mahi Mahi with the perfect marinade that is then cooked down for a light sauce on the fish. Serve with a fresh green salad to round out the meal.
- 2tablespoons2 tablespoons sake or sherry
- 2tablespoons2 tablespoons miso paste
- 2tablespoons2 tablespoons mirin
- 1tablespoon1 tablespoon soy sauce
- 1/2tablespoon1/2 tablespoon brown sugar
- PinchPinch hot pepper flakes
- 1teaspoon1 teaspoon each grated garlic and ginger
- Grated zest of one lime
- 1(6 ounce)1 (6 ounce) Mahi Mahi filet
- 1tablespoon1 tablespoon chopped scallion
- 1teaspoon1 teaspoon toasted sesame seeds
- Juice of 1 lime
Preparation time 140mins
Cooking time 150mins
Whisk together the sake, miso, mirin, soy sauce, ginger, garlic, cayenne and brown sugar in a bowl. Add the Mahi Mahi to a ziplock flipping over in the marinade to coat. Cover and refrigerate for 2 hours.
Bring Mahi Mahi to room temperature, about 15 minutes, then remove the fish from the marinade and shake off excess. Save the remaining marinade.
Heat a small non-stick pan over medium high heat with a small drizzle of sesame oil. Add the fish and cook until done, about 3-4 minutes per side. Remove fish from pan to a serving plate.
Pour the reserved marinade in the pan and cook until it is reduced by half. Add the scallions and sesame seeds, tossing to mix. Pour over the Mahi Mahi. Squeeze the lime on top, and serve.