Prep Time: 1 hour, 10 minutes (includes 1 hour marinating time)
Total Time: 1 hour and 20 minutes
Cook Time: 10 minutes
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This delicious dish combines a unique blend of Pacific-inspired flavors with savory plantains for an island-style dinner that's sure to please the whole family.
- 1/2 cup
White miso paste*
- 1/2 cup
- 3 Tbsp.
- 1 Tbsp.
- 1 Tbsp.
- 1/4 tsp.
fresh ground Black pepper
(4-oz.) Ahi tuna steaks
- 2 Tbsp.
Canola oil, plus oil for the grill
- 1 tsp.
minced Ginger, optional
yellow-black Chiquita® Plantains, peel on, washed, stickers removed
best Grilled Miso-Marinated Ahi and Chiquita® Plantains Recipe
Combine the miso paste, mirin and sugar until smooth. Divide the mixture into two gallon zip bags or shallow containers with lids; set one aside. To one miso mixture add the soy sauce, water and pepper. Pat the ahi steaks dry with a paper towel and add to the miso-soy sauce marinade; seal the bag or container. To the second miso mixture add the oil and ginger (optional). Slice the plantains in half crosswise and then lengthwise; do not peel. Add the plantains to the second miso marinate and seal the bag or container. Refrigerate both the fish and the plantains in their marinades for at least 1 hour or up to 24 hours. Preheat grill to medium hot. Using tongs place the plantains peel-side down on the grill; discard marinade. Grill, covered, for 3 minutes. Turn plantains cut-side down and grill for another 2 minutes or until grill marks appear and plantains are tender when pierced by a fork. Remove from grill, keep warm. Remove excess marinade from the ahi but do not rinse. Place fish on the grill until cooked as desired. Cooking time will vary based on the temperature of the grill and thickness of the fish. For seared rare ahi, grill for just 30 seconds per side. Serve ahi and plantains together.
* White miso paste is found in the refrigerated Asian foods section of many supermarkets and Mirin is usually found in the grocery Asian foods section. If these ingredients are not available the dish may also be prepared using Asian salad dressing (example: sesame-ginger vinaigrette) as the marinade for both the ahi and the plantains (marinate separately).
Nutrition Information Per Serving:
Calories 600; Total Fat 13 g (Sat 2 g, Trans 0 g, Poly 4 g, Mono 6 g); Cholesterol 45 mg; Sodium 1230 mg; Potassium 1190 mg; Total Carbohydrates 86 g; Dietary Fiber 10 g; Total Sugars 49 g; Protein 35 g. Percent Daily Value: Vitamin A 90%; Vitamin B6 50%; Vitamin C 60%; Vitamin D 0%; Calcium 2%; Iron 25%.