Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame

Description
Recipe courtesy Rachael Ray
 * Contributed by Catsrecipes Y-Group

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 1½ tablespoons
 * 1 tablespoon vegetable or canola oil
 * 20 blades fresh chives, chopped or 3 scallions, thinly sliced, for garnish

Asparagus

 * 1 to 1¼ pounds thin asparagus spears
 * 2 navel oranges
 * 1-inch fresh ginger root
 * 2 tablespoons toasted sesame seeds

Directions

 * 1) Preheat grill pan to over medium high to high heat.
 * 2) Season mahi mahi fillets with salt and pepper.
 * 3) Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish.
 * 4) Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes.
 * 5) Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.
 * 6) Take 1 spear of asparagus and hold it at each and.
 * 7) Bend the asparagus until it snaps and breaks.
 * 8) Use this spear as your guide on where to trim the ends of your bundle of spears.
 * 9) Using a peeler, make thin long strips of orange zest from both oranges.
 * 10) Cut the ends off the zested oranges and stand them up right on a cutting board.
 * 11) Remove the pith in strips using sharp knife and cutting down from the top of the orange.
 * 12) Discard the pith.
 * 13) When the oranges are both peeled and trimmed, turn them on their sides and slice into ¼-inch rounds, cross sectioning the whole.
 * 14) Set the orange disks aside.
 * 15) In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot.
 * 16) Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears.
 * 17) Simmer the spears 3 to 5 minutes until just tender.
 * 18) Drain the asparagus.
 * 19) Discard the orange zest and ginger.
 * 20) Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices.
 * 21) Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi.
 * 22) Garnish assembled fish and asparagus with chopped or thinly sliced chives.