A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Mahi Mahi With Asparagus And Cashews
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- #56876
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon vegetable oil
2/3 cup vertically sliced onion
1 1/2 tablespoon minced peeled fresh ginger
1 tablespoon grated orange rind
8 cloves garlic, minced
4 mahi mahi 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
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
4 cups sliced asparagus (1-inch)
1/4 cup coarsely chopped dry-roasted cashews
2 tablespoons chopped fresh cilantro
2 cups hot cooked brown rice
orange rind strips (optional)
directions
Heat vegetable oil in a large nonstick skillet over medium-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.
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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nutrition data
427 calories, 11 grams fat, 39 grams carbohydrates, 45 grams protein per serving.
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