Mahimahi with Asparagus and Cashews
You can substitute any firm-fleshed, nonoily fillets such as monkfish, tilapia, cod, or grouper.
Recipe by Cooking Light October 1999
You can substitute any firm-fleshed, nonoily fillets such as monkfish, tilapia, cod, or grouper.
This is very good, though I recommend making twice the sauce. I added thin slices of carrots in with the onion and thin slices of red bell pepper in with the asparagus simply to add more vegetables and make this a filling one-dish meal. Made brown basmati rice as the accompaniment. Portion size is right (except for too little sauce), even for my husband who often eats two CL portions.