Mahimahi with Asparagus and Cashews

Photo: Randy Mayor

You can substitute any firm-fleshed, nonoily fillets such as monkfish, tilapia, cod, or grouper.

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

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Nutritional Information

Amount per serving
  • Calories: 380
  • Calories from fat: 28%
  • Fat: 11.7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 4.1g
  • Protein: 32.5g
  • Carbohydrate: 39g
  • Fiber: 5.6g
  • Cholesterol: 43mg
  • Iron: 3mg
  • Sodium: 371mg
  • Calcium: 78mg

Ingredients

  • 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)

Preparation

  1. 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.
  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.
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