Korean Sesame and Chile Roasted Mahi-Mahi with spinach salad

• Gluten free

• Seafood

  • 2 Mahi mahi, fillets

• Produce

  • 1 tsp Ginger
  • 2 Green onions
  • 1 Lemon
  • 1 Red bell pepper
  • 4 oz Red cabbage
  • 2 oz Spinach

• Condiments

  • 1 oz Honey
  • 1/2 fl oz Soy sauce, gluten-free

• Baking & Spices

  • 1 tsp Gochujang red pepper paste
  • 1 tbsp Multicolor sesame seeds

Found on homechef.com

Description

Directions

• 1 Before Cooking Preheat oven to 425 degrees Thoroughly rinse produce and pat dry Prepare the Ingredients Zest lemon, halve, and juice. Stem, seed, and thinly slice red bell pepper into sticks (julienne). Trim green onions, thinly slice white portions, and julienne green portions. Rinse mahi-mahi, pat dry, and season both sides with a pinch of salt and pepper. 2 Make the Sesame Chile Paste Combine gochujang (to taste), sesame seeds, honey, half the lemon zest (reserve remaining for garnish), and 1 Tbsp. olive oil in a small bowl. 3 Cook the Fish Heat a medium non-stick oven-safe pan and 2 tsp. olive oil over medium-high heat. Gently place mahi-mahi in hot pan and cook 3-4 minutes on one side, or until golden brown. Flip, spread sesame chile paste on top, and transfer to oven. Bake 5-7 minutes, or until mahi-mahi reaches a minimum internal temperature of 145 degrees. Be careful when removing pan from oven - handle will be hot! 4 Make the Salad While fish roasts, whisk together soy sauce, 3 Tbsp. lemon juice, 2 Tbsp. olive oil, ginger, and white portions of green onion in a large mixing bowl. Add spinach, red pepper, and shredded cabbage. Mix and toss to coat. Season to taste with salt and pepper. 5 Plate the Dish Place salad on a plate. Serve mahi-mahi on top of salad and garnish fish with green portions of green onion and remaining lemon zest. With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever. Sign Up Today Download Recipe Card

Nutrition