If you happen to have one of the last of this summer’s peaches around, you might want to make this mahi rice bowl with okra and peaches – a recipe from The Peach Truck out of Nashville. Use that yellow finger pepper (or what is that variety?) in the box and if there are no jalapenos in your vegetable drawer, perhaps drop in a few crushed red pepper flakes. The recipe would work with any firm fleshed white fish. I wouldn’t use salmon, but you do you.
Ingredients:
1/2 cup long-grain white rice, rinsed 4 tsp. white miso paste 2 (6 oz.) mahi-mahi fillets 8 oz. fresh okra 1 Tbsp. toasted sesame oil 1 tsp. kosher salt, divided 1/4 tsp. black pepper 1 Tbsp. toasted sesame seeds 1 lime, halved 3 scallions, chopped, divided 1 small peach, sliced (about 1 cup) 2 1/2 oz. sweet mini peppers, thinly sliced (about 1/2 cup) 1 small jalapeño, seeded if desired, thinly sliced 2 Tbsp. unseasoned rice vinegar 2 Tbsp. olive oil
Preparation:
Bring 1 cup of water to a boil in a small saucepan over high; add rice, cover, reduce heat to low, and cook 14 minutes or until water is absorbed and rice is tender. Remove from heat, and let stand, covered, 10 minutes. Fluff with a fork.
Preheat oven to 425F. Stir together miso paste and 1 tablespoon water in a small bowl. Place mahi on one side of a parchment paper-lined rimmed baking sheet, and brush with miso mixture.
Toss okra with sesame oil, 1/2 teaspoon of the salt, and black pepper. Spread in an even layer on other side of baking sheet.
Bake 20 minutes, stirring okra halfway, until mahi is done and okra is tender. Toss okra with sesame seeds, juice of half the lime, and one-third of the scallions.
Toss together peach, sweet mini peppers, jalapeño, vinegar, olive oil, 1/2 teaspoon of the salt, and half of the remaining scallions in a medium bowl.
Spoon rice evenly into 2 bowls. Top with mahi, okra, and peach pepper slaw. Sprinkle with remaining scallions and serve with lime wedges.