Mahimahi with Asparagus and Cashews

Mahimahi with Asparagus and Cashews Recipe
Photo: Randy Mayor
You can substitute any firm-fleshed, nonoily fillets such as monkfish, tilapia, cod, or grouper.


4 servings (serving size: 5 ounces fish, 3/4 cup asparagus mixture, and 1/2 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 380
Caloriesfromfat 28 %
Fat 11.7 g
Satfat 2.4 g
Monofat 5.2 g
Polyfat 4.1 g
Protein 32.5 g
Carbohydrate 39 g
Fiber 5.6 g
Cholesterol 43 mg
Iron 3 mg
Sodium 371 mg
Calcium 78 mg


1 tablespoon vegetable oil
2/3 cup vertically sliced onion
1 1/2 tablespoons minced peeled fresh ginger
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 (1-inch) sliced asparagus (about 1 1/4 pounds)
1/4 cup coarsely chopped dry-roasted cashews
2 tablespoons chopped fresh cilantro
2 cups hot cooked brown rice
Orange rind strips (optional)


Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion; sauté 1 minute. Add ginger, orange rind, and garlic; sauté 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.

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.

October 1999
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