Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame

Name: Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams thin asparagus spears; 1 Tbsp vegetable or canola oil; 20 blades fresh chives, chopped or 3 scallions, thinly sliced, for garnish; 1 inch fresh ginger root; 2 inches fresh ginger root, grated, about 1 1/2 tablespoons; 2 limes, juiced; 2 navel oranges; 4 servings Salt and pepper; 2 Tbsps toasted sesame seeds; 3 Tbsps dark tamari soy sauce; 4 servings 6 to 8 ounces each, mahi mahi fillets

Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame is a gluten free, dairy free, and pescatarian main course. One portion of this dish contains approximately 37g of protein, 7g of fat, and a total of 273 calories. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. If you have ginger root, juice of lime, blades chives, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 35 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. Users who liked this recipe also liked Mahi-Mahi With Lemon Caper Sauce, Hot and Sour Grilled Fish Fillets, and Perch Fillets With Shrimp and Vermouth Sauce.

Instructions

Preheat grill pan to over medium high to high heat. Season mahi mahi fillets with salt and pepper.

Ingredients you will need

Mahi Mahi Fillets

Salt And Pepper

Equipment you will use

Grill Pan

Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.

Ingredients you will need

Canola Oil

Lime Juice

Mahi Mahi

Vegetable

Marinade

Ginger

Fish

Equipment you will use

Grill Pan

Grill

Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears. Using a peeler, make thin long strips of orange zest from both oranges.

Ingredients you will need

Orange Zest

Asparagus

Orange

Equipment you will use

Peeler

Cut the ends off the zested oranges and stand them up right on a cutting board.

Ingredients you will need

Orange

Equipment you will use

Cutting Board

Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith. When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole. Set the orange disks aside. In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot. Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes until just tender.

Ingredients you will need

Asparagus

Ginger

Orange Zest

Orange

Water

Salt

Equipment you will use

Frying Pan

Knife

Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices.

Ingredients you will need

Orange Slices