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

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

How to Make It

Step 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.

Step 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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Ratings & Reviews

EllenDeller's Review

May 03, 2014
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.