Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame

Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame Recipe

Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame is a delicious and healthy dish that combines the flavors of citrus, soy, and sesame with fresh fish and vegetables. This recipe is perfect for a light and flavorful meal that is easy to prepare.

History

This recipe is inspired by Asian flavors and cooking techniques, combining the freshness of citrus with the umami of soy sauce and the nuttiness of sesame seeds. Grilling the mahi mahi fillets adds a smoky flavor to the dish, while the asparagus provides a crunchy and vibrant contrast.

Ingredients

4 portions, 6 to 8 oz (227 g) each, mahi mahi fillets
salt and pepper
2 limes, juiced
3 tbsp dark tamari soy sauce
2 inches fresh ginger root, grated, about 1.5 tbsp
1 tbsp vegetable or canola oil
20 blades fresh chives, chopped or 3 scallions, thinly sliced, for garnish

Asparagus

1 to 1.25 lb (567 g) thin asparagus spears
2 navel oranges
1 inch fresh ginger root
2 tbsp toasted sesame seeds

How to prepare

Preheat a grill pan over medium-high to high heat.
Season the mahi mahi fillets with salt and pepper.
In a shallow dish, combine the lime juice, dark soy sauce, ginger, and a little vegetable or canola oil.
Turn the mahi mahi in the citrus soy marinade and let it marinate for 10 minutes.
Grill the marinated mahi mahi on the hot grill pan for 6 minutes per side for a 1-inch fillet, or until the fish is firm and opaque.
Take one spear of asparagus and hold it at each end.
Bend the asparagus until it snaps and breaks. Use this spear as a guide to trim the ends of the remaining asparagus spears.
Using a peeler, make thin, long strips of orange zest from both oranges.
Cut the ends off the zested oranges and stand them upright on a cutting board.
Remove the pith in strips using a sharp knife, cutting down from the top of the orange.
Discard the pith.
When the oranges are peeled and trimmed, turn them on their sides and slice them into 0.25-inch rounds, cross-sectioning the whole orange.
Set the orange disks aside.
In a skillet with a cover, bring 1 inch of water to a boil with the orange zest and grated fresh gingerroot.
Allow the orange zest and ginger to simmer for at least 1 minute, then add salt and the asparagus spears.
Simmer the spears for 3 to 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 the orange slices.
Sprinkle sesame seeds over the asparagus and oranges, and top with one portion of grilled mahi mahi.
Garnish the assembled fish and asparagus with chopped or thinly sliced chives.

Variations

You can substitute the mahi mahi fillets with another type of white fish, such as cod or halibut.
Try adding some sliced red bell peppers or snap peas to the asparagus for added color and texture.

Cooking Tips & Tricks

Make sure to marinate the mahi mahi fillets for at least 10 minutes to allow the flavors to penetrate the fish.

- Grill the fish over high heat to get a nice sear on the outside while keeping the inside moist and tender.

- Be careful not to overcook the fish, as mahi mahi can become dry and tough if cooked for too long.

- Trim the asparagus spears to remove any tough ends before cooking.

- Simmer the asparagus in the orange and ginger-infused water to infuse them with flavor before serving.

Serving Suggestions

Serve the Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame with steamed rice or quinoa for a complete meal.

- A side salad with a light vinaigrette dressing would also complement the flavors of this dish.

Cooking Techniques

Grilling the mahi mahi fillets adds a smoky flavor to the dish, while simmering the asparagus in the orange and ginger-infused water infuses them with flavor.

Ingredient Substitutions

If you don't have mahi mahi fillets, you can use another type of white fish, such as tilapia or snapper.

- You can substitute the dark soy sauce with regular soy sauce, but the flavor may be slightly different.

Make Ahead Tips

You can marinate the mahi mahi fillets in advance and keep them in the refrigerator until ready to grill.

- The asparagus can be trimmed and blanched ahead of time, then reheated before serving.

Presentation Ideas

Arrange the grilled mahi mahi fillets on top of the asparagus and orange slices for an elegant presentation. - Sprinkle the sesame seeds over the dish just before serving for added texture and visual appeal.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

- A light and refreshing cucumber salad would also be a great accompaniment to this dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the dish in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

15g per serving

Fats

10g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in vitamin C from the oranges and asparagus, as well as vitamin B12 and selenium from the mahi mahi fillets.

Alergens

This recipe contains soy and sesame seeds, which may be allergens for some individuals.

Summary

This dish is a good source of protein and healthy fats, while also providing essential vitamins and minerals. It is a nutritious and balanced meal option.

Summary

Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame is a flavorful and nutritious dish that combines the freshness of citrus with the richness of soy and sesame. This recipe is perfect for a light and healthy meal that is sure to impress your family and friends.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe. It was a warm summer day, and I was visiting my dear friend Margaret at her beach house. The sun was shining, the waves were crashing against the shore, and the scent of the ocean was in the air. Margaret had invited me over for lunch, and as I walked into her kitchen, I was greeted by the most wonderful aroma.

Margaret was standing at the stove, grilling up some Mahi Mahi fillets and asparagus. The fish was sizzling in a marinade of orange and sesame, and the asparagus was perfectly charred. The colors and flavors were so vibrant and inviting that I couldn't help but ask for the recipe.

Margaret smiled and handed me a worn piece of paper with the ingredients and instructions written in her elegant script. She told me that she had learned the recipe from a chef she had met on a trip to Hawaii, and it had become one of her go-to dishes for entertaining.

I was mesmerized by the dish and knew I had to try making it myself. I thanked Margaret profusely and promised to report back on how it turned out. As I drove home that day, I could already taste the delicious flavors of the grilled Mahi Mahi and asparagus.

When I got home, I immediately set to work gathering the ingredients for the recipe. I marinated the Mahi Mahi fillets in a mixture of fresh orange juice, sesame oil, soy sauce, and ginger. The asparagus was tossed in a blend of olive oil, garlic, and sesame seeds. I couldn't wait to get them on the grill and let the flavors meld together.

As the fillets and asparagus cooked, the smells that wafted from the grill were mouthwatering. The sweet citrus of the orange, the nuttiness of the sesame, and the savory notes of the soy sauce combined to create a symphony of flavors. I flipped the fillets and asparagus, making sure they were cooked to perfection.

Finally, it was time to plate the dish. I arranged the grilled Mahi Mahi fillets on a platter and placed the charred asparagus on top. I drizzled the remaining marinade over the top and garnished with fresh orange slices and sesame seeds. The dish looked beautiful, and I couldn't wait to dig in.

As I took my first bite, I was transported back to Margaret's beach house, with the sun on my face and the sound of the waves in the background. The Mahi Mahi was tender and flaky, with a hint of sweetness from the orange. The asparagus was perfectly cooked, with a satisfying crunch and a subtle sesame flavor.

I savored each bite, knowing that this recipe would become a staple in my own kitchen. It reminded me of the power of food to bring people together and evoke memories of special moments. I made a mental note to invite Margaret over for dinner soon and share the dish with her.

Since that day, I have made the grilled Mahi Mahi fillets and asparagus with orange and sesame countless times. Each time, I am transported back to that sunny day at the beach house, and I am reminded of the joy of cooking and sharing good food with loved ones. This recipe will always hold a special place in my heart, as it symbolizes the friendship and culinary adventures that have enriched my life.