• 8 EcoFish Mahimahi Fillets
• Miso Glaze:
  • 1/2 cup blonde miso
  • 1 tablespoons minced ginger
  • 2 cloves garlic minced
  • 1/2 tablespoon chili garlic paste
  • 1/2 cup dashi or water
  • 1 tablespoon soy oil

1. To prepare Mahimahi: Place mahimahi fillet in a plastic or glass storage container. Combine miso, ginger, garlic, chili sauce and dashi in a blender or food processor and blend together until smooth and well mixed. Pour half the basting liquid over the mahi, toss fillets to coat completely and marinate in the refrigerator from 4-12 hours — reserving the remaining miso mixture for brushing on while cooking.

2. To cook: Preheat broiler, place a large skillet over medium high burner and when hot add oil add mahi and allow heat in the pan to recover, lower heat to medium and cook until mahi is beautifully browned 2-3 minutes then flip fillets.

3. Brush miso baste onto browned fillet and place under broiler, continue basting every minute or so until fish is cooked through and flaky — another 5 minutes or so (the typical rule of thumb is to cook a fillet through completely takes approx 10 minutes per inch of thickness).

• 1 cup dashi (or vegetable broth)
• zest of 1 orange
• 1/3 cup fresh orange juice (from the same 1 large orange)
• 1/3 cup fresh lemon juice (about 2 -3 lemons)
• 1 tablespoon minced ginger
• 1 cup tamari

1. To prepare: Place everything in a bowl and mix to combine. Transfer to a container, cover, and refrigerate up to 2 weeks.

To Serve:
Splash Ponzu over mahi or best yet serve in little dipping cups. I suggest a fairly simple vegetable such as steamed asparagus or sesame greens, and rice to accompany. Garnish with ginger julienne and scallion
serves 8

Special thanks to Chef Stan Frankenthaler

more mahimahi recipes