4 portions, 6-8 ounces each, mahi mahi filets
salt and pepper
2 limes, juiced
3 Tablespoons dark tamari soy sauce
2 inches fresh ginger root, grated
1 tablespoon canola oil
20 blades fresh chives or 3 scallions, thinly sliced for garnish
1 to 1/1/2 pounds thin asparagus spears
2 navel oranges
1 inch fresh ginger root
2 Tablespoons toasted sesame seeds
Preheat grill pan to over medium high to high heat. Season mahi mahi with salt and pepper. Combine the lime juice, dark soy, ginger and a little 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 1 inch filet or until fish is firm and opaque.
Trim the asparagus (use bend and snap method to determine where to cut) . Use a peeler to make long strips of orange zest from the oranges. Cut the ends of the oranges and stand them upright on a cutting board. Removed the pith in strips using sharp knife and cut down from the top of the orange. Discard the pith. After oranges are trimmed and peeled turn on side and slice into 1/4 inch rounds. Set the orange disks aside . In a skillet with a cover bring 1 inch of 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 and then add salt and asparagus spears. Simmer the spears 3-5 minutes until just tender. 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. Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of the grilled mahi mahi. Garnish with chopped chives/scallions.
This makes 4 large servings of deliciousness!!! Enjoy!