Korean Sesame and Chile Roasted Mahi-Mahi (1 Hour)

Tonights meal is brought to you by Home Chef.

NOTE: This meal only takes 25 – 35 min if you are serving 2 people (1 box).  This meal is being prepared for 6 (3 boxes), so make sure to change the ingredients based off the number of people being served.

TIME TIP: While this is going on, here are some things you can have the family complete while you are cooking everything.  Here is what I had my kids do.

  • Have a kid take out all trash in the house (Tuesday is trash pickup).
  • Fold their laundry and put away that was done during the day.
  • Make their beds and clean up rooms.
  • Had oldest kid start his load of laundry.



3 Lemons
3 Red Bell Peppers
6 Green Onions
6 Mahi-Mahi Fillets
3 tsp. Gochujang Red Pepper Paste
3 Tbsp. Multicolor Sesame Seeds
3 oz. Honey
1 1/2 fl. oz. Soy Sauce-Gluten-Free
3 tsp. Chopped Ginger
6 oz. Spinach
12 oz. Shredded Cabbage
Olive Oil

Preheat oven to 425 degrees.

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Prepare the Ingredients.  Zest the lemons, cut them in half, and juice them.  Stem, seed, and thinly slice the red bell peppers into sticks (julienne).  Trim green onions, thinly slice white portions, and julienne green portions.  Rinse mani-mahi, pat dry, and season both sides with a pinch of salt and pepper.

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Make the Sesame Chile Paste.  Combine gochujang (to taste), sesame seeds, honey, half the lemon zest (reserve remaining for garnish), and 3 Tbsp. olive oil in a small bowl.

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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 if you are only making 2 fillets.

NOTE: If making more, transfer to a baking pan and continue to cook the rest of the fillets in the same fashion as the pervious 2.  If transferring them to a baking pan, spread sesame chile past on the fillets on the baking pan after starting the next 2 fillets.

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!  Baking pan will be hot as well.

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Make the Salad.  While fish roasts, whisk together soy sauce, lemon juice, 2 Tbsp. olive oil, ginger, and white portions of green onions in a large mixing bowl.  Add spinach, red pepper, and shredded cabbage.  Mix and toss to coat.  Season to taste with salt and pepper.



Mahi-mahi should be done cooking soon.  Once done, pull from the oven and get ready to plate your dishes.








Plate the Dish.  Place salad on a plate.  Serve mahi-mahi on top of salad and garnish fish with green portions of green onions and remaining lemon zest.

This meal was delicious and I highly recommend trying this meal from Home Chef.  I am not a big fan of fish and I still really enjoyed this dish.  It’s just as delicious as it looks.  Enjoy!


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