Mango-Miso Mahi Mahi With Lentils and Vine-Ripened Tomatoes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Coastal Living, JANUARY 2008 Ingredients:
2/3 cup uncooked lentils |
4 tablespoons finely chopped fresh mint |
2 tablespoons rice wine vinegar |
5 tablespoons macadamia nut oil, divided |
salt |
fresh ground black pepper |
2 tablespoons mango puree or 2 tablespoons orange juice concentrate |
3 tablespoons white miso |
1 tablespoon mirin |
2 tablespoons sake |
4 (6 ounce) skinless mahi mahi fillets |
1/4 teaspoon fine sea salt |
1/4 teaspoon fresh ground black pepper |
4 tomatoes, seeded and cut into quarters |
1/2 cup watercress leaf |
Directions:
1. Prepare lentils according to package directions.
2. Combine lentils with mint, vinegar and 4 tablespoons macadamia nut oil. Season to taste with salt and pepper. Refrigerate until serving.
3. Whisk together mango, miso, mirin, and sake in a small bowl.
4. Sprinkle fillets with 1/4 teaspoon each sea salt and black pepper. Heat remaining 1 tablespoon macadamia nut oil in wok over high heat.
5. Sear fillets quickly on both sides until browned but not cooked through. Brush fillets with mango-miso mixture, and turn over.
6. Cook fish over medium heat 6 minutes or until just opaque throughout. Serve fillets over lentil salad with tomatoes and watercress.
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