Furikake Mahi Mahi with Roasted Kabocha Squash
I created this dish after a recent trip to Hawaii. I was intrigued by the small flecks of nori on my dish there, which led to an exploration of furikake. I decided to keep a Japanese theme and expanded my search to include kabocha squash, which I am now hooked on. Jackie Carioscia, Create Cooking Challenge: Easy Peasy Top 10 finalist, Kansas City PBS viewer
Recipe Ingredients
- - One 2 1/2 to 3 pound kabocha squash, washed well
- - 2 tablespoons olive oil, plus additional to grease a baking sheet
- - 1 teaspoon salt
- - 1/2 teaspoon ground black pepper
- - Four 6–8 oz. mahi mahi fillets that are about a 1 inch thick (thawed, if necessary)
- - 4 tablespoons mayonnaise
- - 8 teaspoons nori komi furikake
- - 2 green onions, roots removed and diced
Recipe Instructions
- Preheat the oven to 400°F.
- Place the kabocha squash in the microwave for 2-3 minutes to slightly soften it. Then cut off the top with the stem and cut the squash in half.
- Remove the seeds, then cut the squash into 1 ½ inch wedges. Put the wedges in a large bowl, then pour the 2 tablespoons of olive oil and salt and pepper over the wedges, and then toss until well coated.
- Place the wedges on 12-inch by 17-inch baking sheet and place them in the heated oven for 30 minutes, flipping them over halfway through the baking time.
- Pat the mahi mahi fillets dry and place on a lightly greased baking sheet.
- Spread 1 tablespoon of the mayonnaise on the top of each fillet, covering thoroughly, then sprinkle about two teaspoons of the furikake evenly on top of each fillet.
- Bake the fish for approximately 20 minutes or until the internal temperature reaches 145°F on an instant-read thermometer.
- To serve, place a few wedges of the squash on a plate, then add a fillet and garnish with the diced green onion.