Pan Grilled Rock Cod Fillets and Asparagus

By Joyce Bunderson Published: July 25, 2010

Citrus is a great complement with fish. The ginger and the sesame seeds further enhance the great taste of this fish.    For more …

Ingredients

• 4 6-8 ounce Rock Cod fillets other tender white fish
• Salt and pepper
• 3 tablespoons lime juice
• 3 tablespoons soy sauce
• 1 ½ tablespoons ginger
• 1 tablespoon extra virgin olive oil
• 1/3 cup green onions thinly sliced for garnish
• 1 1/4 pounds asparagus
• 2 navel oranges
• 1 tablespoon ginger grated
• 2 tablespoons sesame seeds toasted

Instructions

1. Heat skillet to medium high
   
2. Sprinkle fish with salt and pepper, to taste.
   
3. Combine the lime juice, soy sauce, ginger and a little oil in a shallow dish.
   
4. Turn the fish in the citrus soy marinade and let it sit for about 10 minutes. Fry in skillet for about 4 to 6 minutes per side, for a 1-inch fillet or until fish is firm and opaque.
   
5. Trim the ends of the asparagus.
   
6. Zest both oranges. Remove the white pith below the orange zest and discard. Cut the oranges into ¼ inch roundsSet the orange disks aside.
   
7. In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated ginger.
   
8. 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.
   
9. Drain the asparagus. Discard the orange zest and ginger. Arrange the asparagus over the orange slices.
   
10. Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled fish.
    
11. Garnish assembled fish and asparagus with sliced green onions.
    

• Course: Entrée