Paired with 'crunchy' vegetables.
1 TBS fresh cilantro, chopped
salt and pepper to taste
1 TBS brown sugar
1 TBS fresh garlic, minced
1 TBS fresh ginger, minced
4 mahimahi fillets, 3 oz each
2 TBS butter
1 Maui onion (or other sweet onion), julienned
1 cup Tony's Squash Stir Fry Strips (or julienned summer squash skins and carrots)
1-1/2 cups sugar snap peas
1 TBS soy sauce
1 TBS oyster sauce
Blend cilantro, salt, pepper, brown sugar, garlic, and ginger (or season with Tony's Taste of Tokyo Rub, fresh ginger and garlic). Press into mahimahi filets to coat, and let stand for about 5 minutes. Meanwhile, heat oil in a heavy skillet. Cook mahimahi filets for about 2 minutes on each side.
Preheat a separate skillet over medium-high heat. In it sauté onions in butter for 30 seconds over medium-high heat. Add carrots, zucchini, and sugar snap peas and sauté for 2 minutes more. Add soy and oyster sauce to hot pan, and cook for 1 minute longer. Remove from heat, and place around the mahimahi. Serves 2 – Adapted from Sam Choy, The Choy of Seafood