I feel like all of my wishing for warmer weather came true…if just for a day.
It was almost 70 degrees, yesterday! I think it got up to liiiike…66? That’s like a real Spring day! Unfortunately, the rest of the week’s forecast is rain 🙁 But it was warm long enough to inspire this dinner, and it’s a good one! It takes advantage of the best the season has to offer: the last of the blood oranges, and beautiful, thin-stemmed asparagus.
I used Mahi Mahi here, but I think this recipe would work wonderfully with a variety of other options, including but not limited to: Grouper, Sea Bass, Salmon, Snapper, or Halibut. The same goes for the brown rice I used; try switching it out with couscous, quinoa, or farro.
The blood orange butter is simple to prepare, but adds a gorgeous vibrance. All you have to do is stir some zest into softened butter and you’re set. I sliced the zested and peeled blood orange up and placed the rounds over the fish because they’re super gorgeous. You definitely don’t have to use blood oranges in this recipe, any other orange will work just the same (it just won’t be as striking).
The butter pairs so well with the lightly seasoned fish, and the pesto-y asparagus makes a great compliment. I’ve always enjoyed orange and basil together.
Roasting is my favorite way to prepare veggies, like I’ve told you about before when I shared my Simply Roasted Brussels Sprouts. This asparagus is prepared the same way, but I replace the olive oil with prepared pesto. It adds a ton of flavor, and you still have the great crispy texture you get from roasting. It’s easy, it’s fast, and it’s basically The Best Thing Ever.
One last note, I sprinkled some black lava salt over the fish to finish it because I had some around, and I love the color contrast. Totally unnecessary, but kinda fun 🙂