- 1 tablespoon miso paste
- 1 tablespoon dark brown sugar
- 1 tablespoon dark soy sauce (I used a mushroom soy sauce, but you can substitute regular soy sauce if a darker, thicker variety isn't available)
- 1 tablespoon water
- 1 clove garlic, minced
- ½ teaspoon grated ginger root
- 12 oz. fresh Mahi Mahi
- 1 teaspoon toasted sesame oil
Combine the first 6 ingredients (miso paste through grated ginger root) and add fish to re-sealable freezer bag. Marinate the fish for at least 1 hour and up to 6 hours before cooking.
To cook, heat the toasted sesame oil in a nonstick, heavy bottomed skillet over medium-high heat. Add the fish, letting any marinade drip off the fish before adding it to the pan. Pan fry the fish for 5-7 minutes per side, depending on the thickness of the fish. The fish is done when the flesh no longer appears translucent and it can be flaked easily with a fork.
- Yields: 2-3 servings
- Preparation Time: 15 minutes plus marinating time
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