Mahimahi With Asparagus and Cashews
Recipe By :Cooking Light Magazine. October 1999
Serving Size : 4
1 tablespoon vegetable oil
2/3 cup vertically sliced onion
1 1/2 tablespoons minced fresh ginger -- peeled
1 tablespoon grated orange rind
8 garlic cloves -- minced
4 6-ounce mahimahi fillets
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
1 teaspoon sherry vinegar -- or white wine vinegar
1 teaspoon honey
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
4 cups asparagus -- slice in 1-inch pieces (about 1 1/4 pounds)
1/4 cup dry-roasted cashews -- coarsely chopped
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
Orange rind strips -- (optional)
1. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion; saute 1 minute. Add ginger, orange rind, and garlic; saute 1 minute. Add fish; cook 3 minutes on each side or until lightly browned, stirring onion mixture in pan constantly to prevent burning. Sprinkle fish with lemon rind and juice.
2. Combine soy sauce, vinegar, honey, sesame oil, and salt in a medium bowl; add asparagus and cashews, tossing well to coat. Add asparagus mixture to pan; cook 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with cilantro; serve over rice. Garnish with orange rind strips, if desired.
Recipe By :Cooking Light Magazine. October 1999
Serving Size : 4
1 tablespoon vegetable oil
2/3 cup vertically sliced onion
1 1/2 tablespoons minced fresh ginger -- peeled
1 tablespoon grated orange rind
8 garlic cloves -- minced
4 6-ounce mahimahi fillets
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
1 teaspoon sherry vinegar -- or white wine vinegar
1 teaspoon honey
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
4 cups asparagus -- slice in 1-inch pieces (about 1 1/4 pounds)
1/4 cup dry-roasted cashews -- coarsely chopped
2 tablespoons chopped fresh cilantro
2 cups cooked brown rice
Orange rind strips -- (optional)
1. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion; saute 1 minute. Add ginger, orange rind, and garlic; saute 1 minute. Add fish; cook 3 minutes on each side or until lightly browned, stirring onion mixture in pan constantly to prevent burning. Sprinkle fish with lemon rind and juice.
2. Combine soy sauce, vinegar, honey, sesame oil, and salt in a medium bowl; add asparagus and cashews, tossing well to coat. Add asparagus mixture to pan; cook 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with cilantro; serve over rice. Garnish with orange rind strips, if desired.