Mahi-Mahi With Asparagus & Cashews

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: Mahi Mahi With : Asparagus & Cashews : : Ingredients: : 1 tablespoon vegetable oil (aisle #11) : 2/3 cup vertically sliced yellow onion (produce department) : 1 ½ tablespoons minced peeled fresh ginger (produce department) : 1 tablespoon fresh grated orange rind or 1 teaspoon powdered orange rind : (oranges produce department, orange rind spice rack end of aisle # 11) : 8 garlic cloves, minced (produce department) : 4 (6-ounce) "Foley" fresh mahi mahi fillets (service seafood department) : 1 tablespoon grated lemon rind or 1 teaspoon powdered lemon rind : (lemons produce department, lemon rind spice rack end of aisle # 11) : 1 tablespoon fresh lemon juice (lemons in produce department, lemon juice in aisle # 2) : 1 tablespoon low-sodium soy sauce (aisle # 8) : 1 teaspoon sherry or white wine vinegar (aisle #1 or #6) : 1 teaspoon honey (aisle # 5) : ½ teaspoon dark sesame oil (aisle # 8) : 1/4 teaspoon salt (aisle #11) : 4 cups, (1-inch) sliced asparagus, about 1 1/4 pounds (produce department) : 1/4 cup coarsely chopped dry roasted cashews (aisle # 4) : 2 tablespoons chopped fresh cilantro (produce department) : 3 cups hot cooked brown rice (aisle # 8) : Orange rind strips, optional (produce department) : Directions : 1. Heat vegetable oil in a large non-stick skillet over medium-high heat. Add onion; saute 1 minute. Add ginger, orange rind,, and garlic; saute 1 minute. : 2. Add fish; cook .3 minutes on each side or until lightly browned, stirring onion mixture in pan constantly to prevent burning. : 3. 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. : 4. Add asparagus mixture to pan; cook 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with cilantro and serve over rice. Garnish with orange rind strips, if desired.

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