Wednesday, August 26, 2009

Off to the river- mahimahi and all

We're heading to a river cabin for a few days, so I won't be posting for the rest of the week. So I thought I'd leave you with a seafood recipe from Roy's of Hawaii, from a review I did a couple of years ago.

Pan-seared mahimahi with eggplant misoyaki
Prep time: 15 minutes Cook time: 14 minutes Serves 4 as main course

If you don't want to fire up a grill in addition to the broiler and stovetop, just broil the eggplant, flesh side up, first instead of grilling.

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

4 (7-ounce) mahimahi fillets
Salt and freshly ground black pepper
1/4 cup olive oil

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to 450 degrees. Preheat the broiler.
To prepare the eggplant, combine the miso, sugar, mirin and sake in a bowl. Stir until the sugar dissolves. Score the eggplant halves in a crisscros 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. 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.

To prepare the manhimahi, season it with salt and pepper to taste. Heat the oil in a stainless-steel sauté 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.

To serve, place 2 eggplant halves in parallel fashion on each plate and arrange the fish on top.

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