Wasabi-Crusted Mahi Mahi with Ponzu Sauce

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
380
protein 
36 g
sodium 
577 mg
carbohydrates 
42 g
fat 
7 g
fiber  
2 g
cholesterol 
213 mg
Servings 
4
Ingredients 

½ cup wasabi peas
1 lb Mahi, cut into 4 equal fillets
2 lg eggs, beaten

Ponzu Sauce
2 Tbsp fresh lime juice
2 Tbsp low sodium tamari sauce
2 Tbsp water
1 Tbsp rice vinegar
1 tsp minced fresh ginger
2 tsp cane sugar

1 cup julienne yellow bell peppers
1 cup julienne carrots
1 tsp canola oil
2 cups cooked brown rice

Wasabi peas can be purchased in most grocery stores in the Asian food section of the grocery store.
Instructions 
  1. Preheat oven to 350F.
  2. Grind ¼ cup wasabi peas into a fine flour using a coffee or spice grinder. Crush other ¼ cup of wasabi peas to make coarse crumbs. Dredge fish fillets in wasabi flour, then in beaten eggs, then in coarse wasabi crumbs. 
  3. Lightly coat a large sauté pan with canola oil spray. Bring to medium heat. Gently place fish in hot pan and cook until golden brown, about 2 minutes on each side. Transfer to a baking pan and finish in the oven for 5 to 8 minutes, or until fish reaches an internal temperature of 135F.
  4. Combine all ingredients for Ponzu Sauce in a blender container and puree until smooth. Strain.
  5. In a large sauté pan, heat canola oil over medium heat. Sauté peppers and carrots in oil until tender.
  6. Top each wasabi crusted fillet with 2 tablespoons Ponzu Sauce. Serve with ½ cup stir-fried vegetables and ½ cup brown rice.
Wasabi peas can be purchased in most grocery stores in the Asian food section of the grocery store.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.