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
1/2 cup carrot, julienned
1/2 cup zucchini, julienned
1-1/2 cups sugar snap peas
1 TBS soy sauce
1 TBS oyster sauce

Blend cilantro, salt, pepper, brown sugar, garlic, and ginger. Press into mahimahi fillets to coat, and let stand for about 5 minutes. Meanwhile, heat oil in a heavy skillet. Cook mahimahi fillets 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.

Recipe courtesy Sam Choy, The Choy of Seafood