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

Trim green onions. Thinly slice green portions of green onions on an angle and mince white portions of green onions. Keep white and green portions separate.

Halve and peel onion. Slice halves into thin strips.

Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.

Add Brussels sprouts, onions, half the Asian garlic, ginger & chile seasoning (to taste; reserve remaining for mahi-mahi), and a pinch of salt and pepper to hot pan. Stir occasionally until vegetables are tender and browned, 12-14 minutes.

If pan becomes dry, add water, 1 Tbsp. at a time, as needed. Stir in soy sauce, half the green portions of green onions (reserve remaining for garnish), and butter until coated and combined. Remove from burner.

While vegetables cook, continue recipe.

Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with remaining Asian garlic, ginger & chile seasoning (use less if spice-averse).

Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add mahi-mahi to hot pan. Cook until mahi-mahi 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.

While mahi-mahi cooks, continue recipe.

In a mixing bowl, combine garlic aioli, Sriracha (to taste), black garlic seasoning, white portions of green onions, and a pinch of pepper. If sauce is too thick, add water, 1 tsp. at a time, until desired consistency is reached. Set aside.

Plate dish as pictured on front of card, topping Brussels sprouts with sesame seeds and garnishing mahi-mahi with sauce (to taste) and remaining green portions of green onions. Bon appétit!