Mahi-Mahi on Milk Bread Toast

Not milquetoast. Milk bread toast.

One of the most memorable trips I have ever taken was to the big island of Hawaii. One thing that struck me about Hawaii, besides the fact that the papayas were the best I have ever tasted, is that eggs were more expensive than most fish. So was chicken and beef. Economic incentive aside, I chose to incorporate the two abundant ingredients of the island into every meal: fresh fish and fresh fruit.


4 4-oz. filets of mahi-mahi
1 tbsp. sesame seeds
1 tsp. tamari
Aromatic herbs
3 cloves Garlic
1 tbsp. butter
Milk bread
Romaine lettuce
Sea salt

The process:

This is quick recipe, 20-30 minutes tops. The first step is to prepare an aromatic bath to steam the fish. You can use a steamer with a basket. Place your aromatic herbs (I used basil, mint, sage, and lavender) in the water along with a few cloves of garlic. Place the mahi-mahi filets in the basket and steam for 10 minutes.

About now is the time to start toasting the milk bread, washing and drying the lettuce, and slicing open the papaya.

Fish out the garlic from the aromatic bath and place it in a saucepan with a tablespoon of butter on medium heat. Add the sesame seeds and let the mixture get hot and bubbly for about a minute, stirring constantly. Add the tamari. Grab a pinch of your aromatic herbs, rub them with your fingers to release the flavor, and sprinkle in to the mix. Spoon the mixture over the fish filets.

Place the fish on the toast, top with a piece of romaine lettuce, and spoon fresh papaya on top of the lettuce. Take the pistachios and crush them in a mortar and pestle with a pinch of sea salt and cayenne and spoon them atop the papaya.

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