Mango-Miso Fish

Name: Mango-Miso Fish
Yield: serves 2
Ingredients: 2 teaspoons macadamia nut oil, other nut oil, or olive oil; 1 cup sushi rice; 1/2 cup dried lentils; 1 3/4 cups broth (chicken or vegetable) or water; 2 tablespoons chopped fresh mint; 1/2 to 3/4 pound fish fillets or steaks (tilapia, mahi mahi, halibut, etc.); 1/4 cup fresh diced or canned pureed mango or pulpy orange juice; 1 tablespoon miso paste; 2 teaspoons mirin; 3 tablespoons sake; Sea salt and freshly ground black pepper; 1 portobello mushroom, sliced; 1/2 red bell pepper, cored, seeded, and sliced; 2 medium yellow or red tomatoes, cut into wedges; 2 to 3 cups roughly chopped fresh spinach

December 9, 2011

I’ve been finding fresh mangoes at my local grocery store often lately, but if you don’t have one, use a can of puree or fresh orange juice. If you don’t have macadamia nut oil, it’s okay to use another nut oil or even olive oil, but realize you will lose some depth of flavor. Vary your meal by changing the lentils: Red lentils will result in a mushier texture, while green lentils will offer a more al dente eating experience. I like to use white or mellow-flavored miso paste, but the strength of miso flavor is really a personal preference.

Recipe notes

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