Lemon Olive Oil Mahi Mahi Skewers with Tomatoes and Orzo

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Posted by in Recipes on Sep 18, 2012 . .

1 1/2 pounds skinless mahi mahi fillets, cut into 1-inch cubes

  • 1 1/2 tablespoons Olive Cart Lakefront Lemon Olive Oil
  • Olive Cart Himilayan Pink 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 Olive Cart California Arbequina Olive Oil
  • 1 tablespoon plus 1 teaspoon Olive Cart South Haven 25 Year Aged Balsamic
  • 1/4 cup chopped pitted Olive Cart 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 Olive Cart Lakefront Lemon Olive oil 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 Olive Cart California Arbequina, 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.

 

Last update: Sep 18, 2012
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