Mahi Mahi Skewers with Tomatoes and Orzo

Mahi Mahi Skewers with Tomatoes and Orzo

For a simple fresh dinner, top orzo pasta and grilled fish with lots of chopped summer tomatoes and fresh herbs. Add skewers of red bell peppers, onion wedges, and summer squash for a festive accompaniment. This recipe calls for both basil and marjoram, but would be equally delicious with 1/4 cup of either herb. Mahi mahi that is pole-and-line or troll-caught from the U.S. Atlantic is a Seafood Watch "Best Choice". All other U.S. caught sources are considered a "Good Alternative," but "Avoid" all imported mahi mahi caught with a longline.

Mahi mahi

• 1 1/2 pounds skinless mahi mahi fillets, cut into 1-inch cubes
• 1 1/2 tablespoons California Olive Ranch extra-virgin olive oil
• 2 teaspoons grated lemon zest
• Coarse kosher salt and freshly ground pepper
• 4 bamboo skewers, soaked in water for 30 minutes

Tomatoes

• 1 1/4 pounds tomatoes (about 2 large), halved, seeds gently squeezed out, cut into 1/2-inch pieces (about 3 cups chopped)
• 1/4 cup plus 1 tablespoon California Olive Ranch extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon balsamic vinegar
• 1/4 cup chopped pitted Kalamata olives
• 2 teaspoons minced shallot or green onion
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh marjoram
• 1 1/3 cups orzo (rice shaped pasta)

Mahi mahi

Prepare a barbecue grill with high heat. Combine the mahi mahi, 1½ tablespoons California Olive Ranch extra-virgin olive oil, and lemon zest in a medium bowl. Sprinkle with salt and pepper and toss to coat. Let marinate while preparing the tomatoes.

Tomatoes

Combine the chopped tomatoes, 1/4 cup California Olive Ranch extra-virgin olive oil, vinegar, olives, shallot and herbs in another medium bowl. Season to taste with salt and pepper.

Thread the mahi mahi pieces onto the skewers. Add the orzo to a large pot of boiling salted water and cook until just tender but still firm to the bite, 8-10 minutes. Drain well and return to the pot. Add the remaining 1 tablespoon of oil and toss to coat. Season to taste with salt and pepper. Cover to keep warm.

Meanwhile, place the fish on the grill, cover and cook 4-5 minutes per side. It should be just firm to the touch and appear just opaque in the center when cut into with a small sharp knife.

Spoon the orzo down the center of 4 warmed plates. Place 1 skewer atop each. Spoon the tomato mixture over and serve immediately.

Chef's Note: Mahi mahi is succulent when properly cooked, but dries out if overcooked, so it's important to watch it carefully. If there's a line of darker meat running down the center of the fillet, cut it away for a milder flavor.

Recipe credit: Kristine Kidd for Monterey Bay Aquarium.
Recipe and photo courtesy of Monterey Bay Aquarium.

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