Mango-Miso Fish Recipe

Name: Mango-Miso Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 teaspoons macadamia nut oil, other nut oil, or olive oil; 1 cup sushi rice; 1/2 cup dried lentils; 1 3/4 cups broth (chicken or vegetable) or water; 2 tablespoons chopped fresh mint; 1/2 to 3/4 pound fish fillets or steaks (tilapia, mahi mahi, halibut, etc.); 1/4 cup fresh diced or canned pureed mango or pulpy orange juice; 1 tablespoon miso paste; 2 teaspoons mirin; 3 tablespoons sake; Sea salt and freshly ground black pepper; 1 portobello mushroom, sliced; 1/2 red bell pepper, cored, seeded, and sliced; 2 medium yellow or red tomatoes, cut into wedges; 2 to 3 cups roughly chopped fresh spinach

Servings: persons

2 teaspoons macadamia nut oil, other nut oil, or olive oil
1 cup sushi rice
1/2 cup dried lentils
1 3/4 cups broth (chicken or vegetable) or water
2 tablespoons chopped fresh mint
1/2 to 3/4 pound fish fillets or steaks (tilapia, mahi mahi, halibut, etc.)
1/4 cup fresh diced or canned pureed mango or pulpy orange juice
1 tablespoon miso paste
2 teaspoons mirin
3 tablespoons sake
Sea salt and freshly ground black pepper
1 portobello mushroom, sliced
1/2 red bell pepper, cored, seeded, and sliced
2 medium yellow or red tomatoes, cut into wedges
2 to 3 cups roughly chopped fresh spinach

1
Preheat the oven to 450F.
2
Wipe the inside and lid of a cast-iron Dutch oven with macadamia nut oil.
3
Rinse the rice in a strainer under cold water until the water runs clear.
4
Pour the rice and the lentils into the pot and add the liquid.
5
Sprinkle with mint.
6
Place the fish on top.
7
In a small bowl, mix the mango, miso, mirin, and sake, then pour over the fish.
8
Lightly season with salt and pepper.
9
Cover with the mushroom and bell pepper slices.
10
Arrange the tomato wedges in a layer.
11
Top with the spinach until the pot is full.
12
Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
13
Serve immediately.
14
Calories: 295
15
Protein: 27g
16
Carbohydrates: 42g
17
Fat: 3g
18
Cholesterol: 19mg
19
Sodium: 406mg
20
Fiber: 13g

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons macadamia nut oil, other nut oil, or olive oil, 1 cup sushi rice, 1/2 cup dried lentils, 1 3/4 cups broth (chicken or vegetable) or water, and more.

Yes, Mango-Miso Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mango-Miso Fish

How did you like this recipe?

Frequently Asked Questions