Tonight I had a variety of veggies and some really fresh mahi mahi. The vegetables included a red onion, a small zucchini and yellow squash, a couple cloves of garlic and a green bell pepper. I cut them into a fine dice and sautéed them in vegetable oil on medium high.
One little trick is to make sure you get the oil in the pan really hot, almost smoking, before adding the veggies. You should hear a satisfying sizzle when they hit that pan. Resist the temptation to stir constantly. Let them sit a few minutes and then give one toss. The idea is that you want them to brown and if you keep moving them they tend to steam more than they brown.
Meanwhile I heated the grill and brushed the fish with olive oil. I then seasoned it with a coarse grain salt and fresh ground pepper. For grilling leave the skin on as it will help the fish to hold together. Start the grilling skin side up and always finish skin side down.
One reason for brushing the fish with oil is to be able to lift it from the hot grill and give it a 90° turn to get the nice grill marks.
While the fish grills, return to the vegetables once they’re beginning to brown and squeeze a whole lime over them. Then add several heavy dashes of Asian fish sauce. This smells quite strong out of the bottle and in the pan if you’re not used to it but the flavor is considerably more mellow and it gives food an exotic flavor.
Once the flavors have mixed, a minute or so kill the heat and leave in the pan until needed.
When the fish is cooked to the desired doneness, spread a circle of the vegetables on the center of a plate and top with he fish. Drizzle with a little lime juice and sesame oil, garnish with a wedge of lime and enjoy!