hapa bento

Ah…mahi mahi.  It’s one of those fishes that can be fixed up to order!  Cooked and served up in almost any style.

Grilled, baked, breaded…whatever!  Have you ever had a mahi taco?  Mmm… a fish taco bento sounds divine.

But for now Saba Man is stuck with this mayo grilled mahi mahi filet.  Darn.

Have you noticed that I get on these obsessions?  Right now it’s a mayonnaise thing.   We use a vegan mayo made with grape-seed oil.  However the real-thing works like a charm too.

So if you’d like to try this recipe you only need 2 ingredients other than the mahi mahi.

Mayo Mahi Mahi

mayonnaise.

shoyu (soy sauce).

Using a 3:1 ratio of mayo and shoyu, coat both sides of a mahi filet and let it marinate about an hour at the least and overnight (in the refrigerator) at the most.

Heat a non-stick skillet and when it’s hot, add the filet.  Just like that, with its coat of mayo/shoyu mixture.

All mayonaise is made with oil, so you don’t need any more for the pan.

Cover and cook until the side is browned, then flip.  The cover keeps the heat in and your stove top clean.  This will splatter.

Brown the other side.

Remove and let rest for 5 minutes before serving.

If you’re packing this for lunch, be ready for jealous co-workers.  Just kidding.  Let it cool completely before closing the lid.

That’s it.

Other than the  marination phase, this fish was cooked in about 15 minutes!

And while that was on the stove, I was able to add rice, mushrooms, and grilled veggies (leftovers) to the bento box.

The finishing touch is a slice of takuan!

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