Active Time

　　15 min

　　Total Time

　　20 min

　　

Ingredients

Makes 4 servings

　　6 scallions

　　3 tablespoons packed brown sugar

　　2 1/2 tablespoons soy sauce

　　3 tablespoons fresh lemon juice

　　4 (6-oz) pieces skinless mahimahi fillet

　　1/2 teaspoon salt

　　1 1/2 tablespoons vegetable oil

　　

Step 1

Preheat oven to 200°F.

　　

Step 2

Cut white and pale green parts of scallions crosswise into 2-inch pieces, then thinly slice enough scallion greens to measure 3 tablespoons.

　　

Step 3

Stir together brown sugar, soy sauce, and lemon juice in a small bowl until sugar is dissolved.

　　

Step 4

Pat fish dry and sprinkle with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then cook fish on 1 side until browned, 3 to 4 minutes. Turn fish over and brown 1 minute. Add soy sauce mixture and simmer, covered, until fish is almost cooked through, about 3 minutes. Transfer fish with a slotted spatula to a heatproof platter and keep warm in oven. (Fish will cook through from residual heat.)

　　

Step 5

Add 2-inch scallion pieces and juices from fish platter to sauce and boil, stirring occasionally, until glaze is very thick and reduced to less than 1/4 cup, about 5 minutes. Spoon glaze over fish and sprinkle with scallion greens.