Joyce
06-14-2001, 06:10 PM
Kwormann, I am SOOO sorry...I got home from work the other night and totally forgot you had asked for this recipe. Enjoy, it is one of our very favorites!
Mahimahi with Asparagus and Cashews
1 Tablespoon vegetable oil
2/3 cp. Vertically sliced onion
1 ½ Tablespoon minced peeled fresh ginger
1 Tablespoon grated orange rind
8 garlic cloves minced
4 (6 oz) mahimahi fillets
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon low sodium soy sauce
1 teaspoon sherry vinegar or white wine vinegar
1 teaspoon honey
½ teaspoon dark sesame oil
¼ teaspoon salt
4 cups (1 inch) sliced asparagus (about 1 ¼ lb)
¼ cup coarse chopped dry roasted cashews
2 tablespoons chopped fresh cilantro
2 cups hot cooked brown rice
1. Heat vegetable oil in a large nonstick skillet over med.high heat. Add onion; saute 1 minute. Add ginger, orange rind, and garlic; saute 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.
2. Combine soy sauce, vinegar, honey, sesame oil and salt in medium bowl; add asparagus and cashews, tossing well to coat. Add asparagus mixture to pan; cook 4 minutes or until fish flakes easily. Sprinkle with cilantro; serve over rice. Yield 4 servings (5 oz. Fish, ¾ cup asparagus mixture and ½ cup rice)
Calories: 380 (28% from fat); fat 11.7g (sat 2.4g, mono 5.2g, poly 4.1g); protein 32.5g; carb39g; fiber 5.6g; chol 43mg; iron 3mg; sodium 371mg calc 78,mg
Mahimahi with Asparagus and Cashews
1 Tablespoon vegetable oil
2/3 cp. Vertically sliced onion
1 ½ Tablespoon minced peeled fresh ginger
1 Tablespoon grated orange rind
8 garlic cloves minced
4 (6 oz) mahimahi fillets
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon low sodium soy sauce
1 teaspoon sherry vinegar or white wine vinegar
1 teaspoon honey
½ teaspoon dark sesame oil
¼ teaspoon salt
4 cups (1 inch) sliced asparagus (about 1 ¼ lb)
¼ cup coarse chopped dry roasted cashews
2 tablespoons chopped fresh cilantro
2 cups hot cooked brown rice
1. Heat vegetable oil in a large nonstick skillet over med.high heat. Add onion; saute 1 minute. Add ginger, orange rind, and garlic; saute 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.
2. Combine soy sauce, vinegar, honey, sesame oil and salt in medium bowl; add asparagus and cashews, tossing well to coat. Add asparagus mixture to pan; cook 4 minutes or until fish flakes easily. Sprinkle with cilantro; serve over rice. Yield 4 servings (5 oz. Fish, ¾ cup asparagus mixture and ½ cup rice)
Calories: 380 (28% from fat); fat 11.7g (sat 2.4g, mono 5.2g, poly 4.1g); protein 32.5g; carb39g; fiber 5.6g; chol 43mg; iron 3mg; sodium 371mg calc 78,mg