Serves: 2
Prep time: 20 minutes
Total time: 40 minutes
Use any fish you’d like in these rice bowls, or skip the rice and serve over mixed greens.
What You'll Need1/2 cup long-grain white rice, rinsed
4 tsp. white miso paste
2 (6 oz.) mahi-mahi fillets
8 oz. fresh okra
1 Tbsp. toasted sesame oil
1 tsp. kosher salt, divided
1/4 tsp. black pepper
1 Tbsp. toasted sesame seeds
1 lime, halved
3 scallions, chopped, divided
1 small peach, sliced (about 1 cup)
2 1/2 oz. sweet mini peppers, thinly sliced (about 1/2 cup)
1 small jalapeño, seeded if desired, thinly sliced
2 Tbsp. unseasoned rice vinegar
2 Tbsp. olive oil
- Bring 1 cup of water to a boil in a small saucepan over high; add rice, cover, reduce heat to low, and cook 14 minutes or until water is absorbed and rice is tender. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork.
- Preheat oven to 425F. Stir together miso paste and 1 tablespoon water in a small bowl. Place mahi on one side of a parchment paper-lined rimmed baking sheet, and brush with miso mixture.
- Toss okra with sesame oil, 1/2 teaspoon of the salt, and black pepper. Spread in an even later on other side of baking sheet.
- Bake 20 minutes, stirring okra halfway, until mahi is done and okra is tender. Toss okra with sesame seeds, juice of half the lime, and one-third of the scallions.
- Toss together peach, sweet mini peppers, jalapeño, vinegar, olive oil, 1/2 teaspoon of the salt, and half of the remaining scallions in a medium bowl.
- Spoon rice evenly into 2 bowls. Top with mahi, okra, and peach pepper slaw. Sprinkle with remaining scallions, and serve with lime wedges.