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If you have ever bought a container of white miso for a single recipe and wondered what to do with the rest, this is the dish that will make you start buying it in bulk. While this recipe started as a way to clear some “valuable space” in my refrigerator, it quickly turned into one of the most flavorful seafood nights we have had in a long time.
This isn’t your average fish dinner. By marinating the Mahi Mahi in a blend of White Miso, Rice Wine, and Mirin, we are doing more than just seasoning the fish; we are prepping it for a spectacular transformation. As the fish hits the heat, those sugars in the marinade caramelize to create a stunning, savory-sweet glaze that pairs perfectly with the flaky, mild meat of the Mahi Mahi.
The beauty of this umami-packed marinade is its versatility. While Mahi Mahi is my go-to for its firm texture, this method works incredibly well with Salmon, Cod, or Halibut.
So, if you are looking for a restaurant-quality meal that feels like a “pantry night” win, grab that miso and let’s get started. Enjoy my recipe for Miso Marinated Mahi Mahi.
Table of Contents
- Step 1: Gather the Ingredients (The Umami Powerhouse)
- Step 2: Preparing the Marinade (The “Make-Ahead” Secret)
- Step 3: Creating the Emulsion
- Step 4: The Long Soak
- Step 5: Prep the Sides (White Rice and Sautéed Bok Choy)
- Step 6: The Sear and the Finish
- Step 7: Plating and Serving
- Easy Miso Glazed Mahi Mahi Recipe
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Step 1: Gather the Ingredients (The Umami Powerhouse)
Great BBQ and grilling start with great prep. For this marinade, we are leaning into traditional Japanese flavors to create that signature umami profile. Most of these items are pantry staples if you do a lot of Asian-inspired cooking, like the Kalbi we made recently.
Here is what you’ll need to pull together:
- White Miso Paste: This is the heart of the dish. White miso (Shiro Miso) is fermented for a shorter time, making it milder and sweeter than red miso—perfect for delicate seafood.
- Mirin: A Japanese sweet rice wine that adds luster and a deep sweetness to the glaze.
- Rice Wine: This provides the necessary acidity to balance the richness of the miso.
- Sugar: Just a touch to help with that crucial caramelization on the grill.
- Mahi Mahi Filets: I had these in the fridge and they are the perfect candidate because they are firm enough to hold up to the marinade and the heat.
Pitmaster Tip: If you can’t find white miso, yellow miso is a great substitute. Avoid dark red or brown miso for this specific recipe, as the flavor can be a bit too intense for a mild fish like Mahi Mahi.
Step 2: Preparing the Marinade (The “Make-Ahead” Secret)
One of the best things about this recipe is that you can prepare the marinade well in advance. In fact, we made ours a couple of days before the actual dinner. This not only saves time on the night you are cooking but also allows the flavors to fully meld together.
To bring this umami powerhouse together, follow these steps:
- The Base: Combine the rice wine and the mirin in a small saucepan.
- The Boil: Place the pan over high heat and bring the mixture to a rolling boil.
- The Purpose: Boiling the alcohol off from the wine and mirin is a crucial step. It mellows the sharp edges of the liquid and concentrates the sweetness, which is what eventually creates that incredible, sticky glaze on your Mahi Mahi.
By taking the time to boil the liquids first, you ensure the marinade is smooth and balanced rather than tasting too “boozy.”
Step 3: Creating the Emulsion
Once you have boiled off the alcohol, lower the heat to the minimum setting. This is a critical step; miso is a fermented product, and if you boil it over high heat for too long, it can lose its delicate flavor and become bitter or grainy.
- Add the Miso: Add the white miso paste to the warm rice wine and mirin mixture.
- Whisk Until Smooth: Use a whisk to incorporate the paste until the marinade is completely smooth and uniform in color. You want to make sure there are no clumps of miso remaining.
- The Sugar: This is also the time to add your sugar. Continue whisking until the granules have completely dissolved into the warm liquid.
By the time you are finished, you should have a thick, luxurious liquid that looks like a rich caramel.
Step 4: The Long Soak
Once the sugar is completely dissolved and the miso mixture is smooth, remove the saucepan from the stove. It is essential to let the marinade cool completely before it ever touches the fish. If you pour a warm liquid over raw Mahi Mahi, it will start to “cook” the delicate proteins and ruin that perfect texture we are after.
When the mixture is cool to the touch, it is time for the soak:
- Bag It Up: Place your Mahi Mahi filets into a large, heavy-duty gallon bag.
- The Coating: Pour the miso marinade into the bag, making sure to squeeze out as much air as possible before sealing. This ensures the liquid stays in constant contact with every inch of the fish.
- The Refrigerator: Place the bag in the refrigerator and let it sit for up to 2 days.
While you can get away with a shorter soak, letting the Mahi Mahi marinate for the full 48 hours allows those deep umami flavors to penetrate the meat thoroughly, while the sugars set the stage for a world-class glaze once they hit the heat.
Step 5: Prep the Sides (White Rice and Sautéed Bok Choy)
After two days in the refrigerator, that Mahi Mahi is packed with flavor and ready for the heat. But before the fish hits the pan or the grill, you want to get your sides in order. For this meal, we went with a classic pairing: White Rice and a savory Sautéed Bok Choy.
The rice is a must because it acts like a sponge, soaking up any extra miso glaze. For the greens, we kept it simple with a punchy sauté of Ginger, Garlic, and Soy Sauce. Right at the end, we added a splash of Mirin to give the Bok Choy a hint of sweetness that mirrors the marinade on the fish.
Cooking with “Prehistoric Vegetation”
The grocery store was completely out of Baby Bok Choy, so we had to pivot to the full-grown variety. Let me tell you, working with the “big stuff” felt like cooking with prehistoric vegetation!
If you find yourself in the same boat, here is how to handle those giant stalks:
The Finish: Toss in the greens, ginger, and garlic during the last two minutes of cooking. This keeps the leaves from turning to mush while ensuring the stems are tender-crisp.
The Prep: Separate the thick, white stems from the leafy green tops.
The Staggered Sauté: Start by sautéing the stems first since they take much longer to soften.
Step 6: The Sear and the Finish
When you are ready to cook, remove the Mahi Mahi from the refrigerator and take the filets out of the bag. Here is a critical tip: pat the fish dry with a paper towel. It might feel counterintuitive to wipe away that beautiful marinade, but if the fish is too wet, it will steam rather than sear. You want just enough of that miso essence clinging to the surface to create a crust.
- Prep the Pan: Heat your cast iron pan over medium heat and add a light coating of oil with a high smoke point.
- The Sizzle: Carefully place the filets in the pan. Because of the high sugar content in the miso and mirin, keep a close eye on the heat. You are looking for a deep golden-brown caramelization, not a blackened char.
- The Timing: Cook the fish for 3 to 4 minutes per side.
The Oven Finish
Mahi Mahi filets can vary in thickness. If your filets are on the thicker side and haven’t quite reached an internal temperature of 145°F after the pan sear, don’t keep them in the pan where the glaze might burn. Instead, slide the pan (if it is oven-safe) or transfer the fish to a baking sheet and place it in a 400°F oven for an additional 5 minutes.
This gentle finish ensures the center is flaky and moist while preserving that perfect, sticky exterior you worked so hard to build.
Step 7: Plating and Serving
As soon as the fish is done, plate it immediately over a bed of that fluffy white rice. Spoon some of the prehistoric Bok Choy alongside it, and if there are any juices left in the pan, drizzle them right over the top.
Easy Miso Glazed Mahi Mahi
Equipment
- 1 12" Cast Iron Pan
Ingredients
Fish Ingredients:
- 2-4 Mahi Mahi Filets
Marinade Ingredients:
- 1/2 cup White Miso paste
- 1/4 cup Mirin
- 1/4 cup Rice Wine
- 2 tbso Granulated sugar
Side Dish Ingredients:
- 1 cup White Rice, cooked
- 1 head Bok Choy
- 1 tbsp Fresh ginger, minced
- 2 cloves garlic, minced
- 1 tbsp Soy sauce
- 1 tbsp Mirin
- 1 tbsp Neutral oil
Instructions
- Mix the rice wine and the mirin in a sauce pan then bring to a boil over high heat.
- After you boil off the alcohol lower the heat, add the miso paste, and whisk until smooth.
- Once the miso is fully mixed in with the rice wine and mirin, turn the heat up and add the sugar. Make sure to whisk the entire time making sure you do not burn the sugar.
- Once the sugar is dissolved in the miso mixture take the sauce pan off the stove and let cool. Once the mixture is cool place the Mahi Mahi filets in a bag and pour the marinade in. Let sit in your refrigerator for up to 2 days.
- Sauté the fish in medium heat for 3 minutes each side.
- Place in 400° for another 5 minutes to finish if necessary.
Nutrition information is automatically calculated, so should only be used as an approximation.
Based on 2 Review(s)
Mahi Mahi is a fish I definitely don’t cook too often.. but I sure do love that miso marinade. I definitely have to make this recipe but will probably use a different white fish instead. Looks delicious!
Thalia,
I would agree with your choice to use another white fish for this recipe. The Mahi Mahi was really good but the star of the meal with that Miso marinade! Tell me how it turns out!
Chris