With one of our kids home for a night after visiting the Pennsylvania Farm Show (amazing food options so lots of midday eating), we wanted a relatively easy, lighter dinner that was something different than our usual grilled fish and vegetable routing. Found this after trying to get to fish recipes (hint to the Milk Street team - filtering options need to be vastly improved) and decided to try it since it would not require a lot of ingredients, hard-to-find ingredients, or effort. It was EXCELLENT! I made it exactly as written, with the exception of adding a little more oil to the pan to keep the fish from burning. I bought mahi-mahi and we agreed that of the choices, it's probably the best since it retains its texture well but s,napper would likely be good too. We used sweet red chili sauce since sriracha would be too intense in our opinion and served it over basmati rice. It came together well, and I highly recommend the lime juice since it gave it a hit of cool flavor on top of the building heat of the dish. We also found pickled jalapenos when shopping for the fish and snow peas and they added another tasty layer of heat if you want it. My husband just ate the leftovers for lunch and agrees that this will go into the regular rotation of meals, especially on a weeknight when we want the meal on the table in 30-45 minutes.

Definitely making this again!