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MISO GLAZED MAHI MAHI

PAIR WITH MARK WEST CALIFORNIA PINOT NOIR

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PREP TIME
5 MINUTES


MARINATING TIME
1 HOURS


COOKING TIME
10 MINUTES


SERVES
2


DIFFICULTY
EASY

INGREDIENTS


For kebobs:

8 oz fresh Mahi Mahi
1 Tbsp miso paste
1 Tbsp sugar
1 Tbsp soy sauce
1 Tbsp water
1 clove garlic, minced
½ tsp ginger root, grated

DIRECTIONS



1 Combine ingredients and add fish to re-sealable freezer bag.


2 Marinate at least 1 hour before grilling.

3 Use the marinade left in the re-sealable freezer bag and bring to boil on stove.

4 Mix 1 tablespoon corn starch and 3 Tbsp water to the boil to thicken.

5 Pour over grilled fish.


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