Pan-Seared Mahi Mahi with...Pan-Seared Mahi Mahi with Eggplant Misoyaki

Pan-Seared Mahi Mahi with Eggplant Misoyaki is a main course that serves 4. One portion of this dish contains roughly 43g of protein, 17g of fat, and a total of 471 calories. For $10.12 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 18 people were impressed by this recipe. It is brought to you by Leites Culinaria. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up japanese eggplants, miso, mirin, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes. With a spoonacular score of 92%, this dish is amazing. Try Pan-Seared Mahi-Mahi with Oranges and Olives, Pan-Seared Mahi-Mahi with Oranges and Olives, and Seared Mahi Mahi with Grilled Mango-Pineapple Salsa, Green Rice, and Black Beans for similar recipes.

Ingredients

Cooking Instructions

1. 01

   Make the eggplant

2. 02

   Prepare a medium-hot fire in a charcoal grill or preheat a closed gas grill to 450°F (230°C). Preheat the broiler.

3. 03

   Combine the miso, sugar, mirin, and sake in a bowl. Stir until the sugar dissolves.

4. 04

   Score the eggplant halves in a crisscross pattern, about 1/16 inch deep and 1/2 inch apart, and brush with the olive oil. Grill the eggplant, flesh side down, for 3 to 4 minutes, until cooked halfway through.

5. 05

   Transfer to a roasting pan and baste the eggplant skin with the miso mixture.

6. 06

   Place under the broiler, flesh side up, and cook 3 to 4 minutes longer, until the eggplant skin is caramelized. Set aside and keep warm.Make the mahi mahi

7. 07

   Season the mahi mahi with salt and pepper to taste.

8. 08

   Heat the oil in a stainless-steel saute pan or skillet over medium-high heat until the oil is hot and shimmering. Sear the fish for 2 to 3 minutes on each side, until opaque throughout.