This miso-glazed mahi-mahi bowl pairs sweet peaches with savory richness. Roasted okra adds crunch, while a bright peach and pepper slaw brings freshness and heat - all over tender rice for a simple, vibrant meal!

Serves: 2 people

Ready in: 40 minutes

Ingredients:

• ½ cup long-grain rice, rinsed and drained
• 4 teaspoons white miso paste
• Two 6-ounce mahi-mahi fillets
• 8 ounces okra
• 1 tablespoon toasted sesame oil
• 1 teaspoon kosher salt, divided
• ¼ teaspoon ground black pepper
• 1 tablespoon toasted sesame seeds
• 1 lime, halved
• 3 scallions, chopped and divided
• 1 peach, sliced
• 2 ½ ounces sweet mini peppers, thinly sliced
• 1 small jalapeño, thinly sliced
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons olive oil

Instructions:

1. Bring 1 cup of water to a boil in a small saucepan over high; add rice, cover, reduce heat to low, and cook for 14 minutes, or until water is absorbed and rice is tender. Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork.
   
2. Preheat the oven to 425°F. Stir together miso paste and 1 tbsp  water in a small bowl. Place mahi on one side of a parchment paper-lined rimmed baking sheet, and brush with miso mixture.
3. Toss okra with sesame oil, 1/2 teaspoon of the salt, and black pepper. Spread in an even layer on the other end of the baking sheet.
4. Bake for 20 minutes, stirring okra halfway, until mahi is done and okra is tender. Toss okra with sesame seeds, juice of half the lime, and ⅓  of the scallions.
   
5. Toss together peach, sweet mini peppers, jalapeño, vinegar, olive oil, ½  tsp. of the salt, and ½ of the remaining scallions in a medium bowl.
6. Spoon rice evenly into 2 bowls. Top with mahi, okra, and peach-pepper slaw. Sprinkle with remaining scallions, and serve with lime wedges.

Tip: These mahi-mahi bowls are total chameleons - swap in your favorite fish, or ditch the rice and pile everything over crisp mixed greens for a lighter, salad-style spin! 🥗🐟