Mango-Miso Mahi Mahi With Lentils and Vine-Ripened Tomatoes

Ingredients

• 2/3 cup uncooked lentils
• 4 tablespoons finely chopped fresh mint
• 2 tablespoons rice wine vinegar
• 5 tablespoons macadamia nut oil, divided
• salt
• fresh ground black pepper
• 2 tablespoons mango puree or orange juice concentrate
• 3 tablespoons white miso
• 1 tablespoon mirin
• 2 tablespoons sake

• 4 (6 ounce)  skinless mahi mahi fillets
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon fresh ground black pepper
• 4 tomatoes, seeded and cut into quarters
• 1/2 cup watercress leaf

Directions

1. 1

   Prepare lentils according to package directions.

2. 2

   Combine lentils with mint, vinegar and 4 tablespoons macadamia nut oil. Season to taste with salt and pepper. Refrigerate until serving.

3. 3

   Whisk together mango, miso, mirin, and sake in a small bowl.

4. 4

   Sprinkle fillets with 1/4 teaspoon each sea salt and black pepper. Heat remaining 1 tablespoon macadamia nut oil in wok over high heat.

5. 5

   Sear fillets quickly on both sides until browned but not cooked through. Brush fillets with mango-miso mixture, and turn over.

6. 6

   Cook fish over medium heat 6 minutes or until just opaque throughout. Serve fillets over lentil salad with tomatoes and watercress.