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Sesame-crusted Mahi Mahi with Cucumber-Watercress Salad

Jean Allsopp
Yield Makes 2 servings

Ingredients

  • 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
  • Cucumber-Watercress Salad

How to Make It

  1. 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.

  2. 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.

  3. 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.