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



Makes 4 servings

Recipe from

Coastal Living


2/3 cup uncooked lentils
4 tablespoons finely chopped fresh mint
2 tablespoons rice wine vinegar
5 tablespoons macadamia nut oil, divided
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


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.

Whisk together mango, miso, mirin, and sake in a small bowl.

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.

Executive Chef Adam Hightower,

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

Coastal Living

January 2008
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