Mahimahi with Asparagus and Cashews

Mahimahi with Asparagus and Cashews
Photo by Randy Mayor

Ingredients

  • ½ teaspoon dark sesame oil
  • ¼ cup coarsely chopped dry-roasted cashews
  • ¼ teaspoon salt
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon vegetable oil
  • 1 teaspoon sherry vinegar or white wine vinegar
  • 2/3 cup vertically sliced onion
  • + 11 more ingredients
    • 2 tablespoons chopped fresh cilantro
    • 1 ½ tablespoons minced peeled fresh ginger
    • 2 cups hot cooked brown rice
    • 1 teaspoon honey
    • 1 tablespoon grated orange rind
    • Orange rind strips (optional)
    • 4 cups (1-inch) sliced asparagus (about 1 1/4 pounds)
    • 1 tablespoon fresh lemon juice
    • 8 garlic cloves, minced
    • 1 tablespoon grated lemon rind
    • 4 (6-ounce) mahimahi fillets

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 ...

View full recipe at My Recipes

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