INGREDIENTS
1/2 cup white Japanese miso
3 TBSP light brown sugar
3 TBSP sake
2 TBSP seasoned rice vinegar
2 TBSP tahini
1 TBSP soy sauce
2 skinless mahi mahi fillets
2 TBSP white sesame seeds
2 TBSP black sesame seeds
2 TBSP all-purpose flour
1 TBSP dark sesame oil
1 TBSP peanut oil
DIRECTIONS
Whisk together first 6 ingredients and pour into a large heavy-duty zip-top plastic bag.
Add mahi mahi and chill for 8 hours, turning occasionally.
Combine sesame seeds and flour in a shallow dish.
Remove fish from marinade and pat dry with paper towels.
Coat fish on all sides with sesame seed mixture.
Heat sesame and peanut oils in a large nonstick skillet over medium-low heat.
Add fish and cook 2 to 3 minutes or until golden.
Turn over, reduce heat to low and cook 2 to 3 minutes until fish flakes easily with a fork.
