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Mango-Miso Mahi Mahi with Lentils and Vine-ripened Tomatoes

Yield Makes 4 servings


  • 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

How to Make It

  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.

Bali by the Sea, Hilton Hawaiian Village Beach Resort & Spa