Marinated Mahi Mahi with Hawaiian Coleslaw & Gingered Sesame Carrots
Miso has become one of our favorite ingredients in cooking for the depth of flavor it adds. If you’ve never tried it, this recipe might be a good place to start.
- 4 4oz.-6 oz. Mahi Mahi fillets
- ¾ cup Junmai Sake (or other sake)
- ⅓ cup white miso paste (white miso also is called Mild or Light miso)
- ⅓ cup Hawai’i Harvest Ginger & Honey
- To make marinade, gently warm the sake, miso and honey only until the honey and miso are incorporated.
- Cool mixture and pour over Mahi Mahi fillets, making sure fish is completely covered by the marinade. Cover tightly and refrigerate for 4-6 hours.
- Place fish and some of the marinade in a hot pan and sear the Mahi Mahi on both sides, about 2-3 minutes per side depending upon the thickness of the fillets.
- Remove the fish and place each portion on top of the Hawaiian coleslaw and drizzle some of the marinade over the fish. Serve with the Gingered Sesame Carrots.
- For a more hearty meal serve fish over mashed potatoes or rice pilaf with the coleslaw and carrots as side dishes.
Recipe Variation: Fish Bowl with Ramen Noodles, Bok Choy and Scallions
Satisfying comfort food that’s ready in 20 minutes!
The night before: Using the ingredients in the recipe (above) prepare the marinade. Pour over Mahi Mahi or any firm white fish, and refrigerate. The next evening:
- 4 packets of Brown Rice and millet or other ramen noodles
- 4 small heads of baby bok choy, roughly chopped
- 2 large carrots thinly sliced
- 4-6 large scallions, chopped
- 4 Tablespoons red miso paste
- Bring to a boil the recommended amount of water for the ramen noodles.
- Add the miso paste, contents of the ramen flavoring packets, the carrots and the bok choy to the water and reduce the heat to medium low.
- Transfer the marinated fish and 4 Tablespoons of the marinade to a hot pan and cook the fish for 2 minutes on each side. Turn off the heat, allowing the fish to rest.
- While the fish is cooking, add the miso paste, and then all of the remaining ingredients, except the scallions, to the boiling water, stirring to incorporate the miso. Cook for 3-4 minutes until the dried ramen noodles are tender.
- Ladle the ramen and vegetables into a large bowl, topping each serving with a fish fillet and chopped scallions.
- ¼ head purple cabbage finely shredded
- ¼ head green cabbage finely shredded
- 1 carrot cut into thin 2” long slices
- ½ cup chopped pineapple
- ½ cup sliced starfruit, chopped mango or nectarine
- ¾ cup avocado oil
- ¾ cup avocado mayonnaise or vegan mayonnaise
- ¾ teaspoon Ponzu Sauce or Soy Sauce
- 1 ½ Tablespoons orange juice
- 2 teaspoons fresh lemon juice
- 1 Tablespoon + 1 teaspoon Hawai’i Harvest Ginger & Honey
- 1 teaspoon rice vinegar (increase if more tartness is desired)
- ¾ teaspoon ground coriander
- ⅛ teaspoon garlic powder
Whisk together all the ingredients until everything is incorporated and creamy. Pour over the coleslaw mixture and lightly coat the vegetables and fruit. To make a thicker, more traditional coleslaw dressing increase the mayonnaise by ¼ cup and reduce the oil by ¼ cup.
Gingered Sesame Carrots
- 16 oz. whole peeled baby carrots
- 2 teaspoons black sesame seeds
- 4 Tablespoons Hawai’i Harvest Ginger & Honey
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon butter
Steam carrots until just fork tender. While they are steaming, gently roast black sesame seeds in pan just until warmed to release their flavor. In a medium pan cook honey, lemon juice and butter until slightly thickened. Add carrots and toss until lightly covered with this glaze. Sprinkle black sesame seeds on carrots before serving.