Mahi Mahi with asparagus and cashews

The recipe does have a long list of ingredients, but the results are amazing. This dish has even won over people who say that they don't like fish. Just have everything prepped and ready to go at the side of the stove. Once you've assembled everything, the cooking process is very basic. If I had to put it in a category, it would be 'easy gourmet'.

These plastic Ball 'jars' are meant to be used for freezer jam, but I use them for prepping ingredients prior to cooking. You'll especially appreciate the fact that your fridge is not overpowered by the the smell of chopped onions!! These jars keep your prepped ingredients fresh and ready to go. Love them!

3 T olive oil

1/2 c sliced onion

1 T minced garlic

1 T grated, fresh ginger

1 T orange peel zest

1 T lemon peel zest

Save lemon for juicing over fish

4 six ounce mahi mahi fillets

1 T soy sauce

1 T orange infused vinegar if you can find it - any vinegar will do.

1 T honey

1 t sesame oil

1/4 t salt

one bunch of asparagus cleaned. Each stalk is cut in half to fit in pan.

1/2 coarsely chopped salted, roasted cashews

a fistful of fresh, chopped cilantro

2 c hot, cooked rice

Heat olive oil in a large, non-stick skillet over medium-high heat. Add onion and garlic; sauté for a minute. Add orange rind, lemon rind, and ginger and sauté for another minute. Add fish and cook on each side for 3 minutes. Squeeze fresh lemon juice onto fish.

Combine soy sauce, vinegar, honey, sesame oil and salt in a small bowl. Pour over fish. Add asparagus, cilantro and cashews to pan. Cook another 4 minutes or until fish flakes. Serve over hot rice.

On page one of the recipe page, you will find a recipe for California pilaf. I often serve that along with the fish.

Click here for the California Rice Pilaf Recipe

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Whispers on the Wind

by Bridget Geegan Blanton


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