Roasted Mahi Mahi with Pak Choi

Instructions

1. 1

   Preheat your oven to 400°F (200°C). In a small bowl, whisk together soy sauce, lime juice, sesame oil, honey, minced garlic, and grated ginger to create the glaze. Set aside.

   Tip: Prepare the glaze while the oven preheats to save time.

2. 2

   Season both sides of the mahi mahi fillets generously with sea salt and black pepper. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

   Tip: Patting the fish dry ensures a better sear and crispier exterior.

3. 3

   Once the oil is shimmering, carefully place the mahi mahi fillets skin-side down in the skillet. Sear for 3-4 minutes until golden brown, then flip and sear the other side for 2 minutes.

   Tip: Resist the urge to move the fish around; let it develop a nice crust.

4. 4

   Remove the skillet from heat and brush the top of each fillet with half of the prepared glaze. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the fish is cooked through and flakes easily with a fork.

   Tip: The fish will continue cooking in the oven, so don't overcook on the stovetop.

5. 5

   While the fish bakes, heat the remaining 1 tablespoon of olive oil in a separate large skillet over medium-high heat. Add the pak choi cut-side down and sear for 3-4 minutes until lightly caramelized.

   Tip: Searing the pak choi creates a caramelized exterior while keeping the interior tender.

6. 6

   Flip the pak choi and add 2 tablespoons of water to the skillet. Cover with a lid and steam for 3-4 minutes until the stems are tender but still have a slight crunch.

   Tip: The water creates steam that softens the pak choi without making it mushy.

7. 7

   Remove the mahi mahi from the oven and drizzle with the remaining glaze. Arrange the roasted pak choi alongside the fish on serving plates.

   Tip: Let the fish rest for 1-2 minutes before serving for better texture.

8. 8

   Sprinkle sesame seeds over the fish and pak choi. Serve immediately while hot, drizzling any pan juices over the vegetables.

   Tip: Sesame seeds add a nutty flavor and nice visual appeal to the finished dish.