http://www.canigettherecipe.com/ is that I am introduced to a lot of fantastic food blogger and recipe developers. Take Julie O'Hara. Not only is she a great food blogger, but she is also a contributer of great recipes to magazines such as Clean Eating (my personal favourite) and Shape.
While perusing her site one day, I came across this recipe. Glazed Mahi Mahi and Barley with Soy Sherry Shitakes. Well, I didn't have shitakes but I did have Portabellos. And there was no sherry to speak of in my cupboards or green onions in the fridge and my leftover barley was already cooked but no problem! I can adapt!
I took Julie's recipe, used my resources and came up with this. And the results? Delicious!
Miso Glazed Mahi Mahi with Mushrom Barley
(Recipe Adapted from Julie O'Hara A Mingling of Tastes to serve 4)
4 (6 to 8 ounce) fillets mahi mahi, skin on, about 1-inch thick
Freshly ground black pepper
3 tablespoons oyster sauce
1 tablespoon low-sodium soy sauce
1 tablespoon fish sauce
1/2 teaspoon dark sesame oil
2 tablespoons olive oil
1/2 small white onion, diced fine
1 large portabello mushrooms, stemmed and sliced
4 cloves garlic, chopped
1/4 - 1/3 cups mushroom or chicken broth
2 cups cooked barley
4 tablespoons low-sodium soy sauce
Freshly ground black pepper to taste
Coarse sea salt, for serving
To make the fish, preheat oven to 400 degrees and coat a small baking dish with nonstick cooking spray and add the mahi mahi; season with black pepper to taste. In a small bowl, whisk together the remaining ingredients and drizzle over fish. Bake for 15 minutes or until cooked through (recommended internal temp 145 F).
To make the barley, heat the oil in a small saucepan over medium-low heat. Add the onions and mushrooms and cook until soft. Add the garlic and cook 1 minute more. Stir in the barley, 1 tablespoon of the soy sauce, chicken stock and black pepper to taste. Reduce heat to low, cover and simmer 10 minutes.
To serve, season barley with salt (if desired) and place mahi mahi on top.