Mango-Miso Mahi Mahi with Lentils and Vine-ripened Tomatoes

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4 servings pepper black freshly ground
• 5 tablespoons macadamia nut oil divided
• 4 tablespoons mint leaves fresh finely chopped
• 0.7 cup lentils uncooked
• 24 ounce mahi mahi fillets skinless
• 1 tablespoon mirin 
• 2 tablespoons orange juice concentrate 
• 2 tablespoons rice wine vinegar 
• 2 tablespoons sake 
• 4 servings salt 
• 0.3 teaspoon sea salt fine
• 4  vine-ripened and/or tomatoes red yellow seeded cut into quarters
• 0.5 cup watercress sprigs 
• 3 tablespoons miso white

Equipment

• bowl
• whisk
• wok

Directions

1. Prepare lentils according to package directions.
2. Combine lentils with mint, vinegar and 4 tablespoons macadamia nut oil. Season to taste with salt and pepper. Refrigerate until serving.
3. Whisk together mango, miso, mirin, and sake in a small bowl.
4. Sprinkle fillets with 1/4 teaspoon each sea salt and black pepper.
5. Heat remaining 1 tablespoon macadamia nut oil in wok over high heat. Sear fillets quickly on both sides until browned but not cooked through.
6. Brush fillets with mango-miso mixture, and turn over. Cook fish over medium heat 6 minutes or until just opaque throughout.
7. Serve fillets over lentil salad with tomatoes and watercress.