Pan-Seared Mahi Mahi with Eggplant Misoyaki

Pan-Seared Mahi Mahi with Eggplant Misoyaki Recipe

This recipe was inspired by childhood memories of my mother cooking eggplant in the Okinawan style, with miso. It was a dish I was particularly fond of, and here I’ve added my two cents’ worth to my mother’s recipe and paired it with fish, which makes a great combination. Serve with steamed rice.–Roy Yamaguchi

Pan-Seared Mahi Mahi with Eggplant Misoyaki Recipe

  • Quick Glance
  • 25 M
  • 25 M
  • Serves 4

Ingredients

  • For the eggplant misoyaki
  • 1/4 cup red miso (aka miso)
  • 2 tablespoons sugar
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 4 Japanese eggplants, halved lengthwise
  • 1/4 cup olive oil
  • For the mahi mahi
  • Four 7-ounce mahi mahi fillets
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil

Directions

  • Make the eggplant
  • 1. Prepare a medium-hot fire in a charcoal grill or preheat a closed gas grill to 450°F (230°C). Preheat the broiler.
  • 2. Combine the miso, sugar, mirin, and sake in a bowl. Stir until the sugar dissolves.
  • 3. 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.
  • 4. Transfer to a roasting pan and baste the eggplant skin with the miso mixture. 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
  • 5. Season the mahi mahi with salt and pepper to taste.
  • 6. 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.
  • 7. To serve, place 2 eggplant halves in parallel fashion on each plate and arrange the fish on top.
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Comments
Comments
  1. Testers Choice says:

    [Shelly Sinton] A showy presentation that delivers a sensational dining experience. The white mahimahi displayed against the purple skin and caramelized golden flesh of the eggplant is mouthwatering. The miso-basted eggplant contrasts nicely with the mild-flavored fish.

  2. Anonymous says:

    I didn’t make the fish in this recipe–which looks grilled in the picture although it is to be pan-seared–but made the eggplant and it was very tasty. Changed the procedure a little though. After grilling flesh-side down, I rubbed the miso mixture all over the eggplant halves, not just on the skin. I broiled it skin-side up initially to get that side cooked through and then flipped them over briefly to cook the miso mixture a little on the scored flesh. The eggplant halves were cooked nicely with slightly crispy skin, soft flesh and were perfectly seasoned. In future, I may just try finishing them on the grill after slathering with the miso. Would simplify things by not bringing them in to finish cooking. I’ll certainly be having these as a tasty side dish to lots of grilled meals this summer.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Thanks so much, Nancy, for the update and tips. So nice to be in the swing of grilling season…

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