Roadside Miso Mahi Rice Skillet

Name: Roadside Miso Mahi Rice Skillet
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons white miso; 1 tablespoon honey; 1 tablespoon fresh lime juice; 1 teaspoon toasted sesame oil; 1 1/4 pounds mahi-mahi fillets, cut into four portions; 2 teaspoons neutral oil; 8 ounces snap peas, trimmed; 2 cups cooked jasmine rice; 2 scallions, thinly sliced; 1 tablespoon toasted sesame seeds

Miso-glazed mahi, snap peas, and microwave rice make a bright diner-style supper in 26 minutes.

Prep: 10 · Cook: 16 · Total: 26 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (176 reviews)

INSPIRED BY

This original skillet borrows the sweet-savory snap of a miso fish glaze and pairs it with a fast rice dinner. Snap peas keep the rich glaze lively.

Story

Theo wants fish that tastes like it took a scenic detour before landing on the plate. Miso gives the mahi a deep savory shine, and the rice catches every drop. Snap peas bring the crunch you need when the road food gets rich. It is a weeknight skillet with a little neon in its veins.

By Theo

Ingredients

2 tablespoons white miso
1 tablespoon honey
1 tablespoon fresh lime juice
1 teaspoon toasted sesame oil
1 1/4 pounds mahi-mahi fillets, cut into four portions
2 teaspoons neutral oil
8 ounces snap peas, trimmed
2 cups cooked jasmine rice
2 scallions, thinly sliced
1 tablespoon toasted sesame seeds

Instructions

Whisk the miso, honey, lime juice, sesame oil, and 2 tablespoons water in a small bowl.
Pat the mahi dry and season both sides lightly with salt and black pepper.
Heat the neutral oil in a large skillet over medium-high heat and cook the snap peas for 3 minutes.
Push the snap peas to the edges, add the mahi, and cook for 3 minutes per side.
Brush the glaze over the fish, add the cooked rice and 2 tablespoons water, and cover for 3 minutes.
Fluff the rice around the fish, scatter over scallions and sesame seeds, and serve with lime wedges.

Chef Tips

Mahi is ready when it flakes easily and reaches 145 F in the thickest piece.
Use thawed frozen mahi and pat it very dry so the fish sears instead of steams.
Add a splash of water if the miso glaze tightens before the rice is hot.
For extra heat, whisk a teaspoon of chili crisp into the glaze.

Cook's Notes

**Fish:** Dry the mahi well before seasoning so it browns.
**Glaze:** Keep the heat moderate after adding miso so it does not scorch.
**Rice:** Add it near the end and cover briefly to warm it without turning it gummy.

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