Korean Sesame and Chile Roasted Mahi-Mahi

with spinach salad

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Fish, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

Fire up your evening with this flaky and tender mahi-mahi. Gochujang is a Korean fermented chile paste, similar to Sriracha but with a unique, complex flavor. Mixed with a bit of honey to help counter the heat, it makes for a sweet-spicy glaze you won't soon forget.

In Your Box (serves 2)

  • 1 Lemon
  • 1 Red Bell Pepper
  • 2 Green Onions
  • Info
    2 Mahi-Mahi Fillets
  • Info
    1 tsp. Gochujang Red Pepper Paste
  • 1 Tbsp. Multicolor Sesame Seeds
  • 1 fl. oz. Honey
  • Info
    ½ fl. oz. Soy Sauce - Gluten-Free
  • 1 tsp. Chopped Ginger
  • 2 oz. Spinach
  • 4 oz. Shredded Red Cabbage
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Bowl
  • 1 Medium Oven-Safe Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients

    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.

  • Step 2 - Make the Sesame Chile Paste

    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.

  • Step 3 - Cook the Fish

    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!

  • Step 4 - Make the Salad

    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.

  • Step 5 - Plate the Dish

    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.