Kevin Marsh

Recipe: Mahi-Mahi with Miso Glaze and White Bean-Spinach Stew

This is a pretty simple, weeknight recipe that is both healthy and hearty. Use almost any fish that you like. I happened to have frozen mahi-mahi on hand but have made similar recipes with black cod (amazing), salmon, and Chilean sea bass.

Vegetables are easy enough to omit or add to your taste.

Ingredients

  • 2 Mahi-Mahi fillets
    (or almost any fish that you like)
  • 2 tablespoons red miso paste
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 cup of mushrooms (cremini pictured here)
  • 2 cloves garlic, minced
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 cup chicken stock
  • 3 cups fresh spinach
  • 0.5 cup of fresh or frozen peas
  • Salt and pepper, to taste

Instructions

  1. Prepare the Glaze:
    • In a small bowl, mix together the red miso paste, soy sauce, and honey until well combined.
  2. Marinate the Fish:
    • Place the Mahi-Mahi fillets in a shallow dish and pour the glaze over them, ensuring each fillet is well coated. Allow to marinate for 15 minutes, then flip the filets and marinate for another 15 minutes.
  3. Prepare the White Bean-Spinach Stew:
    • In a large skillet, heat the olive oil over medium heat. Add the chopped onions and mushrooms. Sauté for about 5 minutes until onions are softened.
    • Add the minced garlic and cook for another minute or two, stirring frequently.
    • Stir in the white beans and chicken stock. Bring to a simmer.
    • Add the spinach and peas. Cook until wilted, about 5 minutes. Keep the mixture at a medium-low heat, maintaining a gentle simmer.
    • Taste for flavor and add salt and pepper as necessary.
  4. Broil the Mahi-Mahi:
    • Preheat the broiler. Position an oven rack close to the broiler.
    • Remove the Mahi-Mahi from the marinade and place it on a broiler-safe pan.
    • Broil the fish for about 6-8 minutes or until the internal temperature reaches 130°F (54°C), checking frequently to prevent burning.
      * If the filets start to burn, move them to the lowest rack (furthest from the broiler) and continue to cook.
  5. Rest the Fish:
    • Once done, remove the Mahi-Mahi from the oven and let it rest for 3-5 minutes.
  6. Plating:
    • Ladle the white bean-spinach stew into bowls, making sure to include some of the liquid.
    • Top each bowl with a Mahi-Mahi fillet.
  7. Serve:
    • Serve hot, and enjoy your delicious Mahi-Mahi with Miso Glaze and White Bean-Spinach Stew!

Leave a comment