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Grilled Mahi Mahi with Roasted Vegetable Orzo Pasta and Mediteranean Salad

4 Mahi Mahi fillets – I used wild caught frozen

Marinade for fish:

1/4 cup of extra virgin olive oil

1 tblsp 21 Season Salute from TJ’s

1 tsp cracked pepper

1 tsp salt

1 lime squeezed

Grill about 2-3 minutes per side.  It doesn’t take long!  Make sure there is still juice coming out of fish and pull off grill before it dries out!

 

Roast Vegetables:

Preheat oven to 425.

2 med. size zucchini chopped into bite size pieces

1 red bell pepper chopped

1 orange bell pepper chopped

8-10 tomatoes sliced into quarters – I used Roma’s from my garden

2-3 tblsp extra virgin olive oil

3-4 cloves of garlic chopped

1 yellow onion – rough chop

handful of chopped basil

1 tsp cracked pepper

1 tsp salt

Toss vegetables with olive oil and herbs.  Spread out onto baking sheet and roast for about 30-40 minutes.  Half way through cooking, take a spatula and move veggies around on pan to they cook evenly. Vegetables will be slightly moist from juices.  This is great because it flavors the orzo when tossed!

Remove from oven and let cool.  Add with Orzo.

Orzo Pasta:

Prepare medium sauce pan with about 8 cups of water.  Bring to a boil and season with 1 tsp of salt.  Add Orzo and cook according to package, about 16 minutes. Drain and toss with roasted veggies and extra olive oil if needed.

Salad:

1/2 spinach

1/2 baby romaine

1 red bell pepper chopped

3-4 tblsp feta cheese

handful of kalamata olives

2-3 tblsp pine nuts

Balsamic dressing to toss

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