Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Place a medium pot over medium heat. Add butter to hot pot. Stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 4-6 minutes.

Transfer browned butter to a mixing bowl. Keep pot over medium heat.

Add 1 tsp. olive oil and white portions of green onions to hot pot. Stir occasionally until lightly browned, 1-2 minutes.

Add rice and stir occasionally until lightly toasted, 30-60 seconds.

Add 11/4 cups water and 1/4 tsp. salt. Bring to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Set aside covered.

While rice cooks, continue recipe.

Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Halve lime. Cut one half into wedges and juice the other half.

Halve mahi-mahi and pat dry. Season both sides with 1/4 tsp. salt and a pinch of pepper.

Place panko on a plate. Place one side of mahi-mahi onto panko, pressing gently to adhere. Rest, panko-side up, 10 minutes.

While mahi-mahi rests, continue recipe.

Place Brussels sprouts on prepared baking sheet. Toss with 1 tsp. olive oil and a pinch of pepper. Spread into a single layer, cut-side down. Roast in hot oven until starting to soften, 6-8 minutes.

While Brussels sprouts roast, add gochujang (to taste) and maple syrup to bowl with brown butter. Stir vigorously to combine.

Carefully remove baking sheet from oven. Add butter mixture and gently stir or toss to coat. Sheet will be hot! Use a utensil. Wipe bowl clean and reserve.

Roast again in hot oven until sauce is bubbling, 2-4 minutes.

Carefully remove from oven. Season with 1/4 tsp. salt.

While Brussels sprouts roast, continue recipe.

Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil.

Add mahi-mahi, panko-side down, to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Fish thickness can vary; if you receive a thinner fillet, we recommend checking for doneness sooner. Remove from burner. Transfer mahi-mahi to a plate, panko-side up, and season with 1/4 tsp. salt.

In reserved bowl used for brown butter, combine marmalade, 1 tsp. olive oil, half the green portions of green onions (reserve remaining for garnish), and 2 tsp. lime juice. Stir vigorously to combine.

Plate dish as pictured on front of card, topping rice with Brussels sprouts and garnishing mahi-mahi with vinaigrette and remaining green portions of green onions. Squeeze lime wedges over fish to taste. Bon appétit!