Mahimahi with Brown-Sugar Soy Glaze

Ingredients

• Tuna

  Fish, fresh, yellowfin, raw

  24 oz, boneless or 680g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Salt

  Table

  ½ tsp or 3g

• Brown sugar

  3 tbsp or 27g

• Lemon juice

  Raw

  3 tbsp or 45g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 ½ tbsp or 21g

• Soy sauce

  Made from soy (tamari)

  2 ½ tbsp or 45g

Directions

1. Preheat oven to 200F.
2. Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.
3. Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.
4. Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.)
5. Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.

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