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Pan-Seared Mahi Mahi with Blood Orange Butter & Pesto Roasted Asparagus

I feel like all of my wishing for warmer weather came true…if just for a day.

Pan-Seared Mahi Mahi with Blood Orange Butter & Pesto Roasted Asparagus | spachethespatula.com #recipeIt 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.

Pan-Seared Mahi Mahi with Blood Orange Butter & Pesto Roasted Asparagus | spachethespatula.com #recipe Pan-Seared Mahi Mahi with Blood Orange Butter & Pesto Roasted Asparagus | spachethespatula.com #recipeThe 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 🙂

Pan-Seared Mahi Mahi with Blood Orange Butter & Pesto Roasted Asparagus | spachethespatula.com #recipe

Pan-Seared Mahi Mahi with Blood Orange Butter & Pesto Roasted Asparagus

Yield: 2 servings

Pan-Seared Mahi Mahi with Blood Orange Butter & Pesto Roasted Asparagus

Ingredients

  • 2 tbsp butter, at room temperature
  • zest from 1 blood orange
  • 1 bunch of asparagus, washed and ends trimmed
  • 2 tbsp prepared pesto
  • kosher salt
  • 2 Mahi Mahi fillets
  • sweet paprika
  • 1/2 tbsp butter
  • 2 tbsp olive oil
  • brown rice (or other grain), to serve
  • blood orange slices, to serve (optional)
  • black lava salt, to garnish (optional)

Instructions

  1. In a small bowl, stir together the orange zest and butter. If you used unsalted butter, throw in a pinch of salt. Set aside.
  2. Preheat oven to 400 degrees.
  3. In a large bowl, toss together the asparagus and pesto. Spread out on a baking sheet and sprinkle with salt. Bake for 15 minutes until crisp.
  4. Meanwhile, heat a large skillet over medium high heat. Add in the olive oil and butter.
  5. Pat the fillets dry and season with a pinch of paprika and salt on both sides. Sear on each side for 3-5 minutes until cooked through.
  6. Serve fillets atop brown rice with the asparagus. Top each fillets with a bit of the blood orange butter (like a half teaspoon-ish), some blood orange slices, and a sprinkling of black lava salt.
http://www.spachethespatula.com/pan-seared-mahi-mahi-with-blood-orange-butter-pesto-roasted-asparagus/

Pan-Seared Mahi Mahi with Blood Orange Butter & Pesto Roasted Asparagus | spachethespatula.com #recipe

How about this Mahi Mahi recipe next?

Blackened Mahi Tacos with Corn and Watermelon Salsa

Blackened Mahi Tacos with Corn and Watermelon Salsa

   

5 Responses to “Pan-Seared Mahi Mahi with Blood Orange Butter & Pesto Roasted Asparagus”

  1. atasteofmadess — March 25, 2014 at 8:30 pm

    I have been seeing so many recipes with blood oranges, but I could swear that I have never seen them in my local grocery stores! I've got to look harder. This looks fantastic!

    • Rachael replied: — March 25th, 2014 @ 8:43 pm

      Thank you! They usually show up mid-winter to early spring I think. I can usually find them at any of my regular grocery stores, but depending on where you live, you may have better luck at a farmer's market, or something similar!

  2. Pingback: Pesto Fried Rice | Spache the Spatula

  3. Mike — April 8, 2014 at 10:21 pm

    Hey Rach how r u? I finally made this it was so so good!!! Loved the blood orange butter it made the dish and the blood orange is a nice touch. Wish the Asparagus had turned out to be a bit crisper it never crisped up. Now that I have left overs I always take it to share with one of the girls. I work in the back of the house for a caterer. I will have to share where I get the wonderful recipe thank you:)

    • Rachael replied: — April 9th, 2014 @ 12:49 am

      I'm so glad you liked it! That makes me very happy 🙂 By the way, the blood orange butter is really good on scones, muffins, and other breakfast-y things, as well! I'm not sure why your asparagus didn't crisp up. A fw things that might cause that would be not fully drying the asparagus after you rinse it, or maybe your oven runs a bit cool and you could turn up the temp. If those don't work I would suggest cooking it a tad longer!

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