Mahi Mahi Skewers with Tomatoes and Orzo

This sustainable seafood recipe from our partner, Monterey Bay Aquarium, features mahi mahi. Mahi Mahi is a Seafood Watch “Best Choice.”


(Serves Four)

Mahi mahi

1 1/2 pounds skinless mahi mahi fillets, cut into 1-inch cubes
1 1/2 tablespoons olive oil
2 teaspoons grated lemon zest
Coarse kosher salt and freshly ground pepper
4 bamboo skewers, soaked in water for 30 minutes
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 olive oil plus 1 tablespoons olive oil (preferably extra-virgin)
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, 1 1/2 tablespoons oil, and lemon zest in a medium bowl. Sprinkle with salt and pepper and toss to coat. Let marinate while preparing the tomatoes.

Combine the chopped tomatoes, 1/4 cup 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.

Recipe by: Kristine Kidd, Monterey Bay Aquarium Food Editor

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.


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