1/4 cup sake
1/4 cup miso paste
1/4 cup mirin (Japanese sweet wine)
2 tablespoons soy sauce
2 tablespoons brown sugar
4 (6 ounce) Mahi-Mahi filets
1/4 cup chopped scallion
ΒΌ cup toasted sesame seeds
- Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a bowl. Add the Mahi-Mahi, and allow to rest for 5 minutes before flipping the fillets over in the marinade to coat. Cover and refrigerate for 2 hours.
- Bring Mahi-Mahi to room temperature, about 15 minutes, then remove the fish from the marinade and shake off excess. Save the remaining marinade.
- Set your oven to broil and place the filets on a broiler pan. Cook on broil for about 3 minutes a side.
- Meanwhile pour the reserved marinade in a small sauce pan and reduce by half.
- Transfer the fish to a plate, spoon or brush reduced marinade over the top and garnish with the scallion and sesame seeds.