Pan Seared Mahi Mahi over Soba Noodles and Edamame

200 g soba noodles
1 tsp sesame oil

1 cup red, yellow and green peppers, thinly sliced
1/3 cup edamame
3 cloves garlic, minced
½-inch fresh ginger, minced
dash red pepper flakes
1 Tbsp light soy sauce

1 lb Mahi Mahi fillets, cut into four servings, lightly salted
toasted sesame seeds

Cook noodles in boiling slated water for about 5 minutes, just until softened. Drain, toss with sesame oil and set aside. Meanwhile sauté the veggies and red pepper in a bit of canola oil until softened and fragrant. Heat a skillet over medium-high with some canola oil until just shimmering. While the vegetables cook, sauté the mahi mahi, laying one side into the hot oil. Allow to cook for 2-3 minutes, until the first side browns well – do not disturb it for at least 2 minutes to allow to brown and separate from pan. Flip the fish and continue cooking for another 2-3 minutes. You may want to use a non-stick skillet until you get the knack of sautéing fish in a regular skillet! But you really have got to try it sometime because a pan-seared fish fillet is something special.

Fold the noodles into the veggies and toss with the soy sauce. Distribute about four plates. Top noodles with the fish and sprinkle with sesame seeds.