- 4 mahi-mahi fillets (6-8 ounces each)
- Salt and pepper
- 2 limes, juiced
- 3 tablespoons Tamari (dark soy sauce)
- 2 inches fresh ginger root, grated (about 1 1/2 tablespoons)
- 1 tablespoon vegetable or canola oil
- 20 blades fresh chives, chopped or 3 scallions, thinly sliced, for garnish
- 1-1 1/4 pounds thin asparagus spears
- 2 navel oranges
- 1 inch fresh ginger root
- 2 tablespoons toasted sesame seeds
Pre-heat a grill pan to medium-high to high heat. Season the mahi-mahi fillets with salt and pepper.
Combine the lime juice, Tamari, ginger and a little vegetable or canola oil in a shallow dish. Turn the mahi-mahi in the citrus soy marinade and let it marinate for 10 minutes.
Grill on a hot grill pan for 6 minutes per side for a 1-inch fillet, or until fish is firm and opaque.
Take one 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. Cut the ends off the zested oranges and stand them upright on a 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 entire organge. 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 ginger root. Allow the orange zest and ginger to simmer for at least 1 minute, 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, criss-crossing the spears over orange slices. Sprinkle sesame seeds over asparagus and oranges and top with one grilled mahi-mahi fillet. Garnish the assembled fish and asparagus with chopped or thinly sliced chives.