Mahi-Mahi Miso Glazed
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
- 1teaspoon1 teaspoon ginger, grated
- 1teaspoon1 teaspoon garlic, grated
- zestzest of 1 lime, grated
- pincha pinch hot pepper flakes
- 1/2tablespoon1/2 tablespoon brown sugar
- sesame oil to taste
- 1(6 ounce)1 (6 ounce) Mahi-Mahi fillet
- 1tablespoon1 tablespoon scallion, chopped
- 1teaspoon1 teaspoon sesame seeds, toasted
- juice of 1 lime
Preparation time 140mins
Cooking time 150mins
Adapted from keyingredient.com
Whisk together the sake, miso, mirin, soy sauce, ginger, garlic, lime zest, hot pepper flakes, and brown sugar in a bowl. Transfer to a ziplock bag.
Add the Mahi-Mahi to the 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 to 4 minutes per side.
Pour the reserved marinade over and reduce by half. Add the scallions and sesame seeds, tossing to mix. Squeeze lime juice over all and serve.