Mango-miso Mahi Mahi With Lentils And Vine-ripened Tomatoes

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2/3 cup uncooked lentils
• 4 tablespoons finely chopped fresh mint
• 2 tablespoons rice wine vinegar
• 5 tablespoons macadamia nut oil, divided
• salt
• fresh ground black pepper
• 2 tablespoons mango puree or 2 tablespoons orange juice concentrate
• 3 tablespoons miso
• 1 tablespoon mirin
• 2 tablespoons sake
• 4 (6 ounce) skinless mahi mahi fillets
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon fresh ground black pepper
• 4 tomatoes, seeded and cut into quarters
• 1/2 cup watercress leaf

Recipe

• 1 prepare lentils according to package directions.
• 2 combine lentils with mint, vinegar and 4 tablespoons macadamia nut oil. season to taste with salt and pepper. refrigerate until serving.
• 3 whisk together mango, miso, mirin, and sake in a small bowl.
• 4 sprinkle fillets with 1/4 teaspoon each sea salt and black pepper. heat remaining 1 tablespoon macadamia nut oil in wok over high heat.
• 5 sear fillets quickly on both sides until browned but not cooked through. brush fillets with mango-miso mixture, and turn over.
• 6 cook fish over medium heat 6 minutes or until just opaque throughout. serve fillets over lentil salad with tomatoes and watercress.