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.

Serves: 4

Ingredients:

• 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

Instructions:

1. To make marinade, gently warm the sake, miso and honey only until the honey and miso are incorporated.
2. 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.
3. 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.
4. 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.
5. 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!

Serves: 4

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:

Ingredients:

• 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

Instructions:

1. Bring to a boil the recommended amount of water for the ramen noodles.
2. 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.
3. 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.
4. 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.
5. Ladle the ramen and vegetables into a large bowl, topping each serving with a fish fillet and chopped scallions.

Hawaiian Coleslaw

Serves: 4

Ingredients:

• 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

Dressing:

• 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

Serves: 4

Ingredients:

• 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.