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.