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
39g
Carbs
56g
Calories
750kcal
Fat
40g
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
Contains eggs, fish, soybeans, sesame seeds.
Reviews
4.3
Based on 340 reviews
Maximilian · 04/29/25
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About Nelson Brizuela Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela 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 Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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