• Step 1

  Preheat oven to 400 degrees. Add 1 Tbsp garlic, 1 Tbsp ginger, soy sauce, 1 tsp sesame oil, onion whites, and 1 Tbsp lemongrass paste to large bowl; whisk to combine. Add shrimp to bowl; stir. Cover; marinate at least 15 min in refrigerator.

• Step 2

  Arrange mahi-mahi on parchment paper-lined baking sheet. Brush each piece with sesame garlic sauce. Bake about 8 min, until internal temp reaches 130 degrees (check by inserting thermometer halfway into thickest part of mahi-mahi).

• Step 3

  Heat 1 Tbsp coconut oil in pan on HIGH, until oil melts and faintly smokes. Add veggie spaghetti and remaining each of garlic, ginger, lemongrass paste, and sesame oil. Add half the onion greens; season with salt and pepper. Cook, stirring, 2-3 min, until softened. Remove from pan; wipe pan clean.

• Step 4

  Heat remaining coconut oil in pan on HIGH, until oil melts and faintly smokes. Add shrimp; turn over when shrimp has turned color one-quarter of way up and seared side has browned, 2-3 min. Add remaining onion greens; season with lime juice and salt. Serve mahi-mahi and shrimp over veggie spaghetti.

Note: When servings & ingredients are modified, nutrition & directions may vary.