Mango-Miso Mahi Mahi with Lentils and Vine-ripened Tomatoes

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

2/3 cup uncooked lentils

4 tablespoons finely chopped fresh mint

2 tablespoons rice wine vinegar

5 tablespoons macadamia nut oil, divided

salt

freshly ground black pepper

2 tablespoons mango puree or 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 freshly ground black pepper

4 vine-ripened red and/or yellow tomatoes, seeded and cut into quarters

1/2 cup watercress sprigs

Directions:

1. Prepare lentils according to package directions. Combine lentils with mint, vinegar and 4 tablespoons macadamia nut oil. Season to taste with salt and pepper. Refrigerate until serving.
2. Whisk together mango, miso, mirin, and sake in a small bowl.
3. Sprinkle fillets with 1/4 teaspoon each sea salt and black pepper. Heat remaining 1 tablespoon macadamia nut oil in wok over high heat. Sear fillets quickly on both sides until browned but not cooked through. Brush fillets with mango-miso mixture, and turn over. Cook fish over medium heat 6 minutes or until just opaque throughout. Serve fillets over lentil salad with tomatoes and watercress.

By RecipeOfHealth.com