Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light October 1999

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Credit: Randy Mayor

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

380 calories; calories from fat 28%; fat 11.7g; saturated fat 2.4g; mono fat 5.2g; poly fat 4.1g; protein 32.5g; carbohydrates 39g; fiber 5.6g; cholesterol 43mg; iron 3mg; sodium 371mg; calcium 78mg.
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