Roasted Mahi Mahi with Bean Sprout Stir-Fry

Instructions

1. 1

   Pat the mahi mahi fillets dry with paper towels and season both sides generously with salt and pepper. Let sit at room temperature for 10 minutes.

   Tip: Dry fish ensures a crispy, golden skin when seared.

2. 2

   In a small bowl, whisk together soy sauce, lime juice, and sesame oil to create the glaze. Set aside.

3. 3

   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, carefully place mahi mahi skin-side down and cook for 6-7 minutes without moving until skin is crispy and golden.

   Tip: Avoid moving the fish to allow the skin to crisp properly.

4. 4

   Flip the fillets and cook for another 3-4 minutes until the flesh is opaque and flakes easily. Transfer to a warm plate and loosely tent with foil.

5. 5

   In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the minced ginger and sliced garlic for 30 seconds until fragrant.

   Tip: Work quickly to prevent burning.

6. 6

   Add the julienned red bell pepper and stir-fry for 2 minutes until just beginning to soften.

7. 7

   Add the fresh bean sprouts and scallions, tossing constantly for 2-3 minutes until the sprouts are heated through but still maintain a slight crunch.

   Tip: Don't overcook the sprouts or they'll become mushy and lose their texture.

8. 8

   Pour the prepared soy-lime glaze over the vegetables and toss to coat evenly. Cook for 30 seconds more, then taste and adjust seasoning if needed.

9. 9

   Divide the bean sprout mixture among four plates, top each with a roasted mahi mahi fillet skin-side up, and drizzle any pan juices over the top. Garnish with chili flakes if desired.

   Tip: Serving with skin-side up keeps it crispy and adds visual appeal.