Home Chef Korean Sesame and Chile Roasted Mahi-Mahi

Fire up your evening with this flaky and tender mahi-mahi. Mixed with a bit of honey to perfectly complement the heat, gochujang – a Korean fermented chile paste – makes a sweet-spicy glaze you won't soon forget.

Serves: 2Prep: 25 minutesCook: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 2


  • 1 lemon, zested, halved and juiced
  • 1 red bell pepper, julienned
  • 1 green onions, white portions thinly sliced and green julienned
  • 2 Wild Caught Boneless & Skinless Mahi Mahi
  • 1 teaspoon gochujang red pepper paste
  • 1 tablespoon multi-color sesame seeds
  • 2 tablespoons honey
  • 1 tablespoon gluten-free soy sauce
  • 1 teaspoon chopped ginger
  • 1⁄4 cup spinach
  • 1⁄2 cup shredded cabbage
  • Olive oil
  • Salt
  • Ground pepper


  • Preheat oven to 425°F. Season mahi-mahi with pinch of salt and pepper.
  • In small bowl, combine gochujang (to taste), sesame seeds, honey, half the lemon zest and 1 tablespoon olive oil.
  • In medium non-stick oven-safe pan over medium-high heat, heat 2 teaspoons olive oil. Cook mahi-mahi 3 to 4 minutes on one side, or until golden brown. Flip; spread sesame-chile paste over top. Bake 5 to 7 minutes, or until mahi-mahi reaches a minimum internal temperature of 145°F.
  • Meanwhile, in large mixing bowl, whisk together soy sauce, 3 tablespoons lemon juice, 2 tablespoons olive oil, ginger and white portions of green onion. Toss in spinach, red pepper and shredded cabbage. Season with salt and pepper to taste.
  • Serve mahi-mahi over salad. Garnish with green portions of green onion and remaining lemon zest.