Sesame-crusted Mahi Mahi with Cucumber-Watercress Salad

Coastal Living
Sesame-crusted Mahi Mahi with Cucumber-Watercress Salad Recipe
Jean Allsopp
Makes 2 servings


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1/2 cup white miso
3 tablespoons light brown sugar
3 tablespoons sake
2 tablespoons seasoned rice vinegar
2 tablespoons tahini
1 tablespoon tamari or soy sauce
2 (6-ounce) skinless mahi mahi fillets
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
2 tablespoons all-purpose flour
1 tablespoon dark sesame oil
1 tablespoon peanut oil


Whisk together first 6 ingredients; pour into a large heavy-duty zip-top plastic bag, and add mahi mahi. Seal and chill 8 hours, turning occasionally.

Combine sesame seeds and flour in a shallow dish. Remove fish from marinade; pat dry with paper towels. Coat fish on all sides with sesame seed mixture.

Heat sesame and peanut oils in a large nonstick skillet over medium-low heat. Add fish; cook 2 to 3 minutes or until golden. Turn over, reduce heat to low, and cook 2 to 3 minutes until fish flakes easily with a fork. Serve over Cucumber-Watercress Salad.

Created date

February 2005