Seared Mahi-Mahi with Ginger-Scallion Oil and Sesame Snap Peas

Steps

1. Step 1

   Rinse the rice, then combine it with the water and a pinch of salt in a medium saucepan. Bring to a boil over high heat, cover, reduce the heat to low, and cook 15 minutes. Turn off the heat and let it sit, covered, while you cook everything else.

   20 min

   • 1 1/2 cups jasmine rice
   • 2 1/4 cups water
   • salt
2. Step 2

   In a small heatproof bowl, stir together the grated ginger, sliced scallions, soy sauce, sesame oil, sugar and salt. Set it next to the stove.

   5 min

   • 3 tbsp fresh ginger
   • 6 scallions
   • 2 tbsp soy sauce
   • 1 tsp toasted sesame oil
   • 1/2 tsp sugar
   • 1/4 tsp kosher salt
3. Step 3

   Heat the 1/3 cup neutral oil in a small pot or skillet over medium-high until it shimmers and a scallion slice dropped in sizzles hard, about 2 minutes. Carefully pour the hot oil over the ginger-scallion mixture — it will hiss and foam. Stir and set aside; it will keep warm while you cook.

   3 min

   • 1/3 cup neutral oil, such as grapeseed or canola
4. Step 4

   Pat the mahi-mahi fillets completely dry again and season both sides with the kosher salt and black pepper.

   3 min

   • 4 skinless mahi-mahi fillets (about 6 oz each, 1 inch thick)
   • 3/4 tsp kosher salt
   • 1/4 tsp black pepper
5. Step 5

   Heat a large heavy skillet over medium-high until hot, about 2 minutes. Add 1 tbsp of the neutral oil, swirl, then lay in the fillets. Sear without moving them until deeply golden, 3 to 4 minutes. Flip and cook 3 to 4 minutes more, until the fish is opaque and flakes at the thickest part. Transfer to plates.

   9 min

   • 4 skinless mahi-mahi fillets (about 6 oz each, 1 inch thick)
   • 1 tbsp neutral oil, such as grapeseed or canola
6. Step 6

   Wipe out the skillet and return it to medium-high heat with the remaining 1 tbsp neutral oil. Add the snap peas and garlic and cook, tossing, until the peas are bright green and lightly blistered, about 2 minutes. Add the water, cover or toss quickly until it steams off and the peas are crisp-tender, about 1 minute more. Off the heat, toss with the sesame oil and sesame seeds.

   4 min

   • 1 tbsp neutral oil, such as grapeseed or canola
   • 12 oz sugar snap peas
   • 2 cloves garlic
   • 2 tbsp water
   • 1 tsp toasted sesame oil
   • 2 tsp toasted sesame seeds
7. Step 7

   Fluff the rice and spoon it onto the plates. Spoon the warm ginger-scallion oil generously over the fish and serve the snap peas alongside.

   2 min

   • 1 1/2 cups jasmine rice

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026