Mahi mahi fish are white meat fish that are sweet in flavor. This fish can be roasted, grilled or pan sautéed. Cooking mahi mahi on a George Foreman grill is much the same as cooking it on a stovetop grill, but with the added convenience of being able to cook the fish anywhere your George Foreman grill goes.

Combine the teriyaki sauce, sherry or pineapple juice and garlic in a resalable bag. Add your mahi mahi, reseal the bag and refrigerate it unto you are ready to grill.

Combine all of the fruit salsa ingredients together, which includes one medium mango, peeled and diced; 1 cup chopped seeded peeled papaya; 3/4 cup chopped green pepper; 1/2 cup cubed fresh pineapple; 1/2 medium red onion, chopped; 1/4 cup minced fresh cilantro; 1/4 cup minced fresh mint; 1 tbsp. chopped seeded jalapeno pepper; 1 tbsp. lime juice; 1 tbsp. lemon juice; and 1/2 tsp. crushed red pepper flakes. Refrigerate until you’re ready to serve the fish.

Drain the mahi mahi marinade and flip the fish pieces using long handled tongs.

Spray cooking spray on your George Foreman grill so the fish doesn’t stick. Turn the grill on medium heat and place the mahi mahi on the grill to cook for four to five minutes on each side. Serve with salsa.

Turn your George Foreman grill to medium-high heat. Combine the lime juice, dark soy, ginger and a little vegetable oil in a shallow dish. Season your mahi mahi fillets with pepper and salt. Add your fillets to the citrus-soy marinade making sure they’re fully covered in the marinade and let them sit for 10 minutes.

Put your fillets on the George Foreman grill and cook for six minutes on each side or until the fish is firm. Trim the ends of your asparagus spears.

Cut long strips of orange zest from both of your oranges using a fruit or vegetable peeler. Cut the ends of the oranges and stand them up on a cutting board. Remove the pits inside of them using a knife and cut down from the top to the bottom of the orange.

Turn them on their sides and slice them until 1/4 inch rounds. Set aside. Bring 1 inch water to boil in a covered skillet and add in the orange zest and grated ginger root. Simmer for 1 minute and then add salt and the asparagus spears. Simmer for an additional three to five minutes. Then drain the asparagus. Discard water and ginger root.

Assemble some asparagus spears on a dinner plate over the orange slices, then more asparagus topped with orange slices, and then top with the grilled mahi mahi. Top with freshly cut chives and sesame seeds.