Mango-Miso Mahi Mahi With Lentils And Vine-Ripened Tomatoes Recipe

Name: Mango-Miso Mahi Mahi With Lentils And Vine-Ripened Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2/3 cup uncooked lentils, 4 tablespoons finely chopped fresh mint, 2 tablespoons rice wine vinegar, 5 tablespoons macadamia nut oil, divided, and more.

Yes, Mango-Miso Mahi Mahi With Lentils And Vine-Ripened Tomatoes 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 Mahi Mahi With Lentils And Vine-Ripened Tomatoes

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