Roasted Mahi Mahi with Bean Sprout Stir-Fry
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under 40 minutes and tastes like restaurant quality right from your own kitchen. Mahi mahi is such a versatile white fish that takes beautifully to roasting, and pairing it with a ginger and garlic infused bean sprout stir fry creates this perfect balance of flavors. Bean sprouts are incredibly nutritious, packed with vitamins and enzymes that aid digestion, plus they're usually quite affordable. The whole meal is light, healthy, and honestly feels fancy enough to serve to guests, yet simple enough that you'll find yourself making it again and again on busy nights.
Ella x
Ingredients
- 4mahi mahi fillets(6 oz each, skin-on)
- 946 mlfresh bean sprouts(lightly packed)
- 3 tablespoonsolive oil
- 2 tablespoonsfresh ginger(minced)
- 3garlic cloves(thinly sliced)
- 3 tablespoonslow-sodium soy sauce
- 2 tablespoonsfresh lime juice
- 1 teaspoonsesame oil
- 1red bell pepper(julienned)
- 3scallions(cut into 1-inch pieces)
- 1 teaspoonkosher salt
- ½ teaspoonfreshly cracked black pepper
- ¼ teaspoonchili flakes(optional)
Detail level
Instructions
- 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
In a small bowl, whisk together soy sauce, lime juice, and sesame oil to create the glaze. Set aside.
- 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
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
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
Add the julienned red bell pepper and stir-fry for 2 minutes until just beginning to soften.
- 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
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
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.
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