Orange Miso Glazed Mahi Mahi

Chef Daniel Lagarde | Lagarde Culinary Solutions lagardeculinarysolutions.com

As seen on Episode 11 “Desert Rose.”

Orange Miso Glazed Mahi Mahi with Truffled Lentil Salad,

Heart of Palm & Micro Greens Salad with Mango Vinaigrette

Serves 4

4 ea 5 oz Mahi Mahi Fillet
8 oz Orange Miso glaze*
10 oz Lentil Salad
4 oz Heart of Palm and Micro Green salad
8 oz Mango Vinaigrette

Method:
1. Season Mahi Mahi with Sea Salt and pepper, Pan-Sear on both side
2. Glaze with Orange Miso, finish cooking in 350 degree oven until medium rare, broil for 2-4 minutes or until golden brown.
3. Place the fish on top of lentil salad
4. Toss 3 oz of julienne of heart of palm and 1 oz of Micro Greens with 1Tbsp of Mango vinaigrette, season with Sea Salt and pepper, place on top of the Mahi Mahi. Drizzle mango vinaigrette around the plate

Orange Miso Glaze
½ cup White Miso
2 oz Orange Juice Reduction **
1 oz Sugar
1 oz Mirin
1 oz Sake

Method: Mix all ingredients together and reserve

Mango Vinaigrette
1 oz Chopped shallots
1 oz Rice Wine Vinegar
1 oz Mirin
1 oz Mango puree
1 oz Lemon Juice
1 tsp Orange Zest
1 tsp Chopped basil
1 oz Orange Juice Reduction **
½ cup Grape seed oil or Canola oil
½ cup Olive oil

Method:
1. Mix the shallots, vinegar, mirin, mango puree and orange reduction
2. Whisk the olive and grape seed oil., add the lemon juice and orange zest
3. Season with Sea salt and pepper. Chill and reserve

Lentil Salad
1 cup cooked lentils
1 Tbsp Brunoise of carrot, blanched
1 Tbsp Brunoise of zucchini
1 Tbsp Brunoise of yellow Squash
1 Tbsp Brunoise of shallots
2 Tsp chopped fresh mint
1 Tsp Balsamic vinegar
2 Tbsp Truffle oil

Method:
1. Mix all ingredients together, season with Sea Salt and refrigerate until serving time

** Orange juice Reduction: 18 oz of orange juice reduced to 3 oz

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