Name: Ryebirds Mahi Mahi Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 6 oz each mahi mahi fillets; 1 tsp kosher salt; 1 tsp black pepper; 2 tbs neutral oil (canola or grapeseed); 1 tbs low-sodium soy sauce; 1 tbs mirin; 2 tbs fresh orange juice; 1 tbs fresh lime juice; 1 tbs honey; 1 tsp rice vinegar; 1 tsp fresh ginger, grated; 1 clove garlic, minced; 1 tsp sesame oil; 1 tsp cornstarch; 1 tbs water (for slurry); 1 cup jasmine rice; 1.25 cups water; 2 tsp black garlic (or roasted garlic), mashed; 2 tsp black sesame paste (or tahini + toasted black sesame seeds); 1 tsp soy sauce; 3 tbs cooked shiitake or cremini mushrooms, finely chopped; 1 cup baby spinach, roughly chopped; 2 tbsp scallions, thinly sliced; 1 tsp sesame oil; 1 tsp toasted black sesame seeds; 1 tsp salt; 0.5 tsp black pepper; 4 each lime wedges; 2 tbsp micro cilantro or cilantro leaves; 1 tsp toasted sesame seeds (white or black)

Method

Mahi Mahi

Prep fish

Pat the mahi mahi fillets dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp black pepper.

Cook fish

Heat a large nonstick or stainless skillet over medium-high heat and add 2 tbs neutral oil. When oil is shimmering (about 1–2 minutes), add fillets presentation-side down. Sear without moving for 3 minutes until golden. Flip and reduce heat to medium. Cook 2–3 more minutes until opaque through the thickest part (internal temp ~137–140°F / 58–60°C) and the glaze (prepared below) can be spooned over. Remove to a plate and tent loosely with foil to rest while finishing glaze and rice.

Soy-Citrus Glaze

Make glaze

In a small saucepan or skillet combine 1 tbs low-sodium soy sauce, 1 tbs mirin, 2 tbs fresh orange juice, 1 tbs fresh lime juice, 1 tbs honey, 1 tsp rice vinegar, 1 tsp grated ginger, 1 minced garlic clove, and 1 tsp sesame oil. Bring to a gentle simmer over medium heat, stirring to dissolve honey.

Thicken

Mix 1 tsp cornstarch with 1 tbs water to make a slurry. Whisk slurry into the simmering sauce. Cook 30–60 seconds until the sauce thickens to a glossy glaze that coats the back of a spoon. Remove from heat. Reserve about 1½ tbs for finishing the rice and 2–3 tbs for glazing the fish.

Glaze fish

When fish is rested, return skillet to low heat, add reserved glaze and spoon over fillets to warm and coat (or brush glaze onto fish). Do not reduce further; just warm for 30 seconds to 1 minute, then remove.

Asian Black Veggie Rice

Cook rice

Rinse 1 cup jasmine rice under cold water until water runs clear. Combine rinsed rice and 1.25 cups water in a small saucepan with a pinch of salt. Bring to a boil, reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let steam, covered, 10 minutes.

Flavor rice

Fluff rice with a fork. While hot, stir in 2 tsp mashed black garlic (or roasted garlic), 2 tsp black sesame paste, 1 tsp soy sauce, 3 tbs finely chopped cooked mushrooms, 1 tsp sesame oil, 1 cup chopped baby spinach, 2 tbsp sliced scallions, and the reserved ~1½ tbs of soy-citrus glaze. Season with 1 tsp salt and ½ tsp black pepper to taste. Toss gently until spinach wilts and ingredients are evenly distributed. Sprinkle 1 tsp toasted black sesame seeds and adjust seasoning if needed.

Garnish & Serve

Plate each portion with approximately ½ cup cooked rice (recipe yields about 2 cups cooked) forming a shallow bed. Place a glazed mahi mahi fillet on top of each rice bed. Spoon any remaining glaze over the fillets. Garnish with toasted sesame seeds, ½ tbsp micro cilantro per plate, and a lime wedge. Serve immediately.