Mahi-Mahi with Brown Rice

This turned out fairly well, although it wasn't really meant for mahi-mahi or searing. My correct recipe for this dish is:

• Steelhead Trout fillets (Or Salmon)
• 2 parts Olive oil
• 1 part Soy Sauce
• 1 part Dijon Mustard
• Crushed Garlic/Garlic Powder/Garlic Oil to taste

Optionally, brine fish for 10 minutes in soy sauce to avoid unsightly protein coagulation. Place fish in 9x13 baking dish and pour most of the sauce into the pan. Bake at 350 until nearly done, pour remaining sauce on top of fish, and finish in the oven.