Miso-Glazed Mahi Mahi with Wilted Asian Red Cabbage Slaw
We all have times when we want a simple, light meal with clean, fresh flavors and this is a meal for those times. Blending the miso glaze is a snap and it flavors the flaky Mahi almost effortlessly with just the right mix of savory and salt. The crunchy slaw is really the star of this show with colorful red cabbage, carrot, peanuts and tart apple tossed with rice vinegar, brown sugar and salt. You asked for it. Here it is. Light, healthy and delicious all in under 30 minutes.
It’s that easy: Dense cabbage and carrot usually need some time in the vinegary dressing to tenderize, but heating up the dressing helps it to penetrate the crunchy vegetables and flavor them quickly. If the slaw doesn’t wilt a little when tossed with the hot dressing, just remember to cut everything a little thinner the next time.
Miso-Glazed Mahi Mahi with Wilted Asian Red Cabbage Slaw
Servings: 4
Ingredients
- 1 large carrot
- 1 Granny Smith apple
- 3 cups red cabbage, very thinly sliced
- 2 green onions, thinly sliced, divided
- 1/3 cup cilantro
- 1 fresh serrano chile (check to see how hot it is and add it accordingly)
- 1/2 cup peanuts
- 1 Tbsp. dry white wine
- 2 Tbsp. white miso (fermented soybean paste)
- 2 tsp. brown sugar, divided
- 1 tsp. soy sauce
- 1/4 cup rice vinegar
- 1/2 tsp. salt
- 1 tbsp., plus 2 tsp. vegetable oil, divided
- Four 6 oz. Mahi Mahi fillets
- Freshly ground black pepper
Instructions
- Peel the carrot and apple, slice into matchsticks and transfer them to a medium bowl. Slice the cabbage and green onions very thin and mince the cilantro and chile. Reserve half the green onion for garnish and add all of the vegetables and peanuts to the bowl of carrot. Measure the white wine, miso, 1 tsp. brown sugar and soy sauce in a small bowl and stir it with a fork to create the miso glaze. Combine the remaining 1 tsp. brown sugar, rice vinegar, salt, and 1 Tbsp. vegetable oil in another small bowl to season the slaw.
- Arrange the oven rack on the second highest position and preheat the broiler.
- Heat a 12-in oven-safe frying pan over medium-high heat and add the remaining 2 tsp. vegetable oil. When it shimmers, add the Mahi fillets to the pan, skin side down. Cook the fish for 4 minutes without moving them and carefully spoon the miso glaze over the top of the fish being careful not to spill any on the bottom of the pan (it will burn, but if some drips down you can scrape it out of the pan later).
- Transfer the pan to the broiler and broil the fish for 5 minutes or until it is cooked through and the top is golden and glazed.
- Transfer the fish to four heated plates and scrape out any burned black miso with a spatula. Return the pan to medium heat. Add the rice vinegar mixture and bring the dressing to a boil. Quickly pour the hot dressing over the slaw and toss it for about 1 minute to thoroughly combine the flavors and wilt the cabbage. Taste and add more salt and black pepper as desired. Serve the slaw on the side with the Miso Glazed Mahi and sprinkle the remaining green onion over the tops.
Extra Hungry Kids? Add steam-in-the-bag microwave rice, either brown or white, for those hungrier-than-usual nights.
In the Glass: Look for a lean, crisp Pinot Gris from Oregon. You might be more familiar with its Italian cousin, Pinot Grigio but a bottle from Oregon will satisfy with apple, pear and melon flavors…perfect with the slaw.
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