- Fresh green beans (with ends trimmed)
- 2 T Butter
- 1/4 C soy sauce (or substitute with gluten free tamari)
- Splash of mirin
- Splash of apple cider vinegar
- 1 T red miso paste
- Drizzle of chili oil
- Mahi-mahi filets (thawed and deboned)
- Pinch of Alderwood smoked salt
First, bring a big pot of salted water to boil. Drop in the green beans, and cook until tender and still bright green (about 5 minutes). Then, cool the green beans in an ice bath. In a sauté pan, melt a tablespoon of butter, then add a quarter cup of soy sauce, a splash of mirin and apple cider vinegar, a tablespoon of red miso paste, and a drizzle of chili oil. Heat to a simmer, and add the cooled green beans. Sautee for a couple of minutes.
Sprinkle both sides of the mahi-mahi with the Alderwood smoked salt. Sear in a hot pan with butter, a few minutes each side (depending on the thickness of the fish). The fish should be slightly undercooked in the middle.
To plate, cube the mahi-mahi, and place in the middle of the plate. Top with the sautéed green beans.