STEAMED MAHI MAHI

Steamed Mahi Mahi image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

1 1/4 cups white rice
3 scallions, thinly sliced (white and green parts separated)
2 tablespoons minced peeled ginger
1 1/2 pounds skinless center-cut mahi mahi fillet (1 1/2 inches thick)
1/4 teaspoon ground white pepper, plus more to taste
4 heads baby bok choy, halved lengthwise
2 carrots, sliced 1/4 inch thick
3 tablespoons vegetable oil
1 Fresno or red jalapeno chile pepper, sliced (remove seeds for less heat)
2 cloves garlic, minced
Kosher salt
2 tablespoons low-sodium soy sauce

Steps:

Cook the rice as the label directs. Meanwhile, fill a large skillet halfway with water; bring to a boil over medium-high heat. Set the bottom of a stackable bamboo steamer in the water. Sprinkle the scallion whites and 1 teaspoon ginger on a plate that will fit in the steamer basket; set the fish on top and sprinkle with 1/4 teaspoon white pepper. Set in the steamer basket; cover and cook 8 minutes.
Line another steamer level with parchment; add the bok choy and carrots and set on top of the fish basket. Cover and cook until the fish is cooked through and the vegetables are tender, about 7 more minutes.
Meanwhile, heat the vegetable oil in a saucepan over medium heat; add the chile, garlic, the remaining ginger and 1/2 teaspoon salt. Cook, swirling the pan, until the garlic and ginger start browning, 2 minutes.
Remove the baskets. Drain any liquid from the fish; cut into 4 pieces. Drizzle the fish and vegetables with the chile oil and soy sauce; top with the scallion greens and season with white pepper. Serve with the rice.

Nutrition Facts : Calories 425 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 124 milligrams, Sodium 770 milligrams, Carbohydrate 41 grams, Fiber 3 grams, Protein 37 grams