MISO GLAZED MAHI MAHI

PAIR WITH MARK WEST CALIFORNIA PINOT NOIR

PREP TIME
5 MINUTES

MARINATING TIME
1 HOURS

COOKING TIME
10 MINUTES

SERVES
2

DIFFICULTY
EASY

INGREDIENTS

For kebobs:

8 oz fresh Mahi Mahi
1 Tbsp miso paste
1 Tbsp sugar
1 Tbsp soy sauce
1 Tbsp water
1 clove garlic, minced
½ tsp ginger root, grated

DIRECTIONS

1 Combine ingredients and add fish to re-sealable freezer bag.

2 Marinate at least 1 hour before grilling.

3 Use the marinade left in the re-sealable freezer bag and bring to boil on stove.

4 Mix 1 tablespoon corn starch and 3 Tbsp water to the boil to thicken.

5 Pour over grilled fish.

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FIND MARK WEST
WINES NEAR YOU

WHERE TO BUY

MISO GLAZED MAHI MAHI

INGREDIENTS

For kebobs:

DIRECTIONS

FIND MARK WESTWINES NEAR YOU

FIND MARK WEST
WINES NEAR YOU