Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.

Break broccoli into bite-sized pieces using hands. Trim discolored ends, if necessary.

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

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add broccoli and 1/4 cup water to hot pan. Cover and cook until slightly tender, 3-5 minutes.

Uncover and add bell peppers. Stir occasionally until vegetables are tender, 2-3 minutes.

If pan is dry, add additional water, 1 Tbsp. at a time, as needed.

Stir in white portions of green onions, orange sauce (to taste), and 1/4 tsp. salt until 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 1/4 tsp. salt and a pinch of pepper.

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.

Reduce heat to medium-low. Transfer mahi-mahi to a plate and tent with foil. Keep pan over medium-low heat; no need to wipe clean.

Add 2/3 the butter (reserve remaining for rice), green portions of green onions, miso paste, and 2 Tbsp. water to hot pan.

Stir constantly until combined and bring to a simmer.

Once simmering, remove from burner.

Carefully massage rice in bag to break up any clumps.

Remove rice from packaging and place rice in a microwave-safe bowl.

Microwave uncovered until heated through, 2-3 minutes.

Carefully remove from microwave. Stir in remaining butter and a pinch of salt until combined. Fluff rice with a fork.

Plate dish as pictured on front of card, topping mahi-mahi with miso glaze and sesame seeds. Bon appétit!