Mac-nut Crusted Fresh Catch* Recipe
Forbidden Black Rice, Sautéed Vegetables, Miso Honey Sauce, Papaya Relish
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Black Rice
Rinse the forbidden black rice under cold water. In a medium saucepan, combine 1 cup of black rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.
- 2
Make the Miso Honey Sauce
In a small bowl, whisk together the miso paste, honey, and lime juice until smooth. Set aside.
- 3
Prepare the Papaya Relish
In a bowl, combine the diced papaya with a pinch of salt and pepper. Mix gently and set aside.
- 4
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the vegetable mix and sauté for about 5-7 minutes until tender. Season with salt and pepper to taste.
- 5
Crust and Cook the Fish
Preheat the oven to 375°F (190°C). Season the fish fillets with salt and pepper. Press the chopped macadamia nuts onto the top of each fillet to form a crust. Place the crusted fish on a baking sheet lined with parchment paper and bake for 15-20 minutes or until the fish is cooked through and the nuts are golden.
- 6
Assemble the Dish
On each plate, serve a portion of black rice topped with sautéed vegetables. Place the mac-nut crusted fish on top and drizzle with miso honey sauce. Finish with a spoonful of papaya relish on the side.
