Mustard Glazed Mahi Mahi and Roasted Broccoli

As I've mentioned before, I've really been trying to incorporate more seafood into our diet.  I always keep my favorite proteins (like ground beef, ground turkey, chicken sausages and boneless chicken breasts) in the freezer, which is why a lot of my meals incorporate one of these ingredients.  So, a few weeks ago, I picked up a package of frozen mahi mahi filets for the freezer so that I would also have fish on hand whenever I wanted it and hoped that this would help remind me to cook more fish for dinner!

I've actually never cooked with frozen fish before and I was really pleased with the results.  The mahi mahi was vacuum-sealed and I thawed it out overnight.  Before using the filets on Thursday night, I gave them a quick rinse and a good pat down.

I wanted to make a mustard glaze for the mahi mahi so I put together a quick glaze using a few heaping tablespoons of spicy mustard, two tablespoons of rice vinegar and a splash of roasted sesame seed oil.

I also added a heaping tablespoon of Victoria Taylor's toasted sesame ginger seasoning that was part of the Boston Food Bloggers launch party swag bag.  This seasoning had an awesome presence of ground ginger and toasted sesame seeds.  I know that this will definitely be used again in my kitchen!

I gave everything a mix and put the mahi mahi filets in the bowl with the glaze.  I coated all of the sides of the fish with the glaze and then let it sit in the bowl to marinate while I preheated my oven to 425 degrees and worked on my broccoli.

The broccoli was really simple to prepare.  I simple washed a huge head of broccoli and cut all of the florets off.  I also peeled the outer skin of the remaining stem and cut those down to a similar size as the florets.  I tossed the broccoli in a bowl with butter-infused olive oil, garlic powder, salt and pepper. 

I spread the broccoli out on an aluminum lined baking sheet that I had sprayed with cooking spray.  I also put my mahi mahi filets in a small shallow baking tray that was also lined with aluminum foil and sprayed with cooking spray.

I put the fish on a shelf in the middle of the oven and put the broccoli on a lower level for fifteen minutes.  I then moved the fish to the bottom shelf while I turned the chopped broccoli over on the tray to ensure that both sides of the florets and stems got the beautiful roasted coloring.  I placed the baking sheet back in the oven on the top shelf and allowed both the fish and the broccoli to cook for another five minutes.

I think this might have been the best fish I have ever cooked.  The spicy mustard glaze added so much flavor to the fish.  I typically steam or wok-fry broccoli but roasting it brought out some amazing flavors and textures.  The butter olive oil definitely added a nice rich buttery flavor to these vegetables.

What is the best seafood dish you've ever cooked or eaten?