Ingredients

4 portions, 6 to 8 ounces each, mahi mahi fillets
Salt and pepper
2 limes, juiced
3 tablespoons dark tamari 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
Asparagus:
1 to 1 1/4 pounds thin asparagus spears
2 navel oranges
1-inch fresh ginger root
2 tablespoons toasted sesame seeds

Directions

Preheat grill pan to over medium high to high
heat. Season mahi mahi fillets with salt and pepper. Combine the lime juice, dark soy, ginger and a little
vegetable or 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 a 1-inch fillet or until fish is firm and
opaque.
Take 1 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 up right 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 whole. Set the orange disks aside. In a skillet with a cover, bring 1-inch 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 then add salt and asparagus spears. Simmer the spears 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 orange slices. Sprinkle sesame seeds over asparagus and
oranges and top with 1 portion of grilled mahi mahi. Garnish assembled fish and asparagus with chopped or
thinly sliced chives.