Yuzu Miso Mahi Mahi

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Ingredients:

Mahi Mahi:

6 1.1-ounce packets Yuzu Citrus Tisane Beverage from a 11.2-ounce box from Trader Joe’s

1/4 cup dark soy sauce

2 tablespoons miso paste

1/2 tablespoon minced ginger

3 garlic cloves, minced

4 9-ounce mahi mahi fillets

Baby Bok Choy:

1 1/2 tablespoons canola oil

8 ounces oyster mushrooms, chopped

1/2 tablespoon minced ginger

2 garlic cloves, minced

2 pounds baby bok choy, ends trimmed

1/4 cup chicken broth

Directions:

To make the mahi mahi fillets, place yuzu beverage, soy sauce, miso, ginger, and garlic in a large bowl and whisk until miso is dissolved. Pour half the mixture (1/2 cup) into a shallow pan with the mahi mahi filets, coat the fillets well with the marinade on both side, and marinate for 20 minutes to an hour in the fridge.

Preheat oven to 350˚F. Heat a skillet over medium-high heat and sear the mahi mahi fillets on both sides, about 1 minute on each side. Bake fish for 10 minutes at 350˚F or until cooked through. Meanwhile, make the sauce by placing the remaining unused yuzu miso mixture in a small saucepan. Simmer over medium heat for 5 minutes or until thickened and reduced.

To make the baby bok choy, heat 1/2 tablespoon canola oil over medium heat in a large wok.

Add mushrooms and sauté 5 to 7 minutes or until tender. Remove mushrooms from pan and add remaining 1 tablespoons canola oil. Place ginger and garlic in the wok and sauté 1 minute or until lightly browned. Add baby bok choy to the wok and mix well. Add chicken broth, cover wok, and steam for 3 minutes or until tender. Remove from heat and stir in cooked mushrooms.

To serve, evenly distribute baby bok choy on 4 plates. Top with mahi mahi fillets and sauce. Make 4 servings.