Grilled Mahi Mahi with Oyster Mushrooms & Steamed Rice
Chef Nelson expertly seasons this tender a flaky fish with a blend of chili, ginger, paprika and sesame oil then grills it. Served with sauteed oyster mushrooms, steamed rice, a creamy & spicy bang bang sauce & a lemon wedge for that perfect citrus note to finish. This will surely add to your favorite fish dishes!
Nutritional facts
Protein
40g
Carbs
61g
Calories
760
Fat
39g
Ingredients
Canola and Olive Oil Blend, Sriracha, Toasted Sesame Oil, Garlic Powder, Black Pepper, Chili Powder, Lemon, Garlic, Kewpie Mayonnaise, Jasmine Rice, Kosher Salt, Mahi Mahi, Ginger Powder, Italian Parsley, Sweet Chili Sauce, Oyster Mushrooms, Paprika
Reviews
4.3
Based on 341 reviews
Maximilian · 04/29/25
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About Nelson Brizuela
Chef Nelson Brizuela came to the u.s. in 2006 from El Salvador and began his first job in the restaurant industry at Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef began working at Hinoki & The Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche and more. Under the mentorship of Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
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