Sorry for the lapse in posting. Sometimes life gets in the way and sometimes I make things I already posted about...because they were so damn good the first time!
Anyway, this dish is really all about the relish that I concocted and less about what you serve it with, so though I strongly endorse the mahimahi selection, another white fish - say tilapia or cod - would also work. As far as the fish is concerned, you want to sprinkle it with salt and pepper and then grill it - no further prepping needed! Grilling should be about 5-7 minutes per side...but if it is starting to flake, it may be done quicker.
First, in a saucepan you want to mix 1 part sesame oil and 1 part grape seed oil (all together 1/4 cup; heat that over a medium flame/burner. Next toss in 1/3 cup of minced ginger - fresh is best - and if you like more ginger, go for it, its good for you! Let that soften a little and then stir in 1 tsp mustard seeds, a pinch of red chili powder and the juice from a large orange. (Note - keep the de-juiced orange itself for later.) Continue stirring this all together over a slightly lower heat and then after about five minutes, add a pinch of cilantro, 2 tsps of spicy Chinese mustard and a few splashes of soy sauce. Now, if you want the relish to be thicker, you can add some more mustard (I did) and continue to cook and stir over the low heat for another 5 minutes.
Once relish looks chunky and the the liquid has reduced a little, you are good to go. Zest the orange over the fish and then spoon the relish on top.
Served with steamed edamame, brown jasmine rice and a chilled Pinot Gris.