Sesame-crusted Mahi Mahi with Cucumber-Watercress Salad

Sesame-crusted Mahi Mahi with Cucumber-Watercress Salad
Photo by Jean Allsopp


  • 3 tablespoons sake
  • 1 tablespoon tamari or soy sauce
  • 2 tablespoons all-purpose flour
  • 1 tablespoon dark sesame oil
  • 2 tablespoons tahini
  • 2 tablespoons black sesame seeds
  • Cucumber-Watercress Salad
  • + 6 more ingredients
    • 3 tablespoons light brown sugar
    • ½ cup white miso
    • 2 (6-ounce) skinless mahi mahi fillets
    • 2 tablespoons white sesame seeds
    • 1 tablespoon peanut oil
    • 2 tablespoons seasoned rice vinegar

Whisk together first 6 ingredients; pour into a large heavy-duty zip-top plastic bag, and add mahi mahi. Seal and chill 8 hours, turning occasionally. Combine sesame seeds and flour in a shallow dish. Remove fish from marinade; pat dry with paper towels. Coat fish on all sides with sesame seed mi...

View full recipe at My Recipes


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