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Greek Mahi Mahi and Toasted Orzo with Fennel

July 6, 2009

It seems a little odd that I don’t have any post-Fourth of July recipes, but I didn’t have to cook a bit over the weekend.  Last Thursday I

greek mahi mahi and toasted orzo

greek mahi mahi and toasted orzo

was able to cook and put together a meal to eat after tennis with some friends.  The meal was great because I was able to get everything pre-assembled so all I had to do was actually cook the items and dinner was on the table in under 30 minutes.  I made this Greek-inspired Mahi Mahi with toasted orzo, which somehow tasted a lot like mac and cheese, and smoky grilled asparagus that I will post tomorrow.  And the make-ahead dessert was chocolate yogurt snack cakes served with ice cream and strawberries.  It made a great, light meal after tennis.  These recipes, both from Gourmet, serve 4.

Greek Mahi Mahi

Ingredients:

4 6 oz Mahi Mahi fillets, skin removed

1/4 c Greek yogurt

2 T chopped fresh mint

2 T chopped fresh dill

1 t fresh lemon juice

1/4 c crumbled feta

8 very thin lemon slices

Directions:

Preheat broiler.  Grease a cookie sheet and place fish on sheet.  Mix together yogurt, mint, dill, lemon juice and feta in a small bowl.  Spread on top of fish fillets.  Top each fillet with 2 slices of lemon and cook under the broiler for 14-16 minutes, or until the fish is just done.  Serve immediately.

Toasted Orzo with Fennel

Ingredients:

Pinch saffron threads

2 c water, plus 1 T boiling water

2 T olive oil

1 1/2 c orzo

1/2 t salt, or to taste

1 c chopped fresh fennel bulb, plus 2 T chopped fennel fronds

Directions:

Place saffron threads in the tablespoon of boiling water and let soften for a few minutes.  Heat olive oil in a saucepan over medium heat.  Add orzo and stir to toast for about 4 minutes.  Add 2 c water, 1/2 teaspoon salt, plus the saffron water and bring to a boil over high heat.  Lower heat and simmer, covered, for 12 minutes until the orzo is tender and the liquid is absorbed.  Place chopped fennel and fronds on top of orzo and let stand, covered, for 5 minutes.  Stir to incorporate and serve.

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2 Comments leave one →
  1. July 6, 2009 1:37 pm

    Yum! I’m going to steal this recipe for the Mahi Mahi!

  2. Melissa permalink
    July 7, 2009 9:06 am

    I haven’t made orzo in a while – never think of it, which is strange because we all like it. And I am always looking for ways to use fennel – love the flavor. We will definitely try this tonight! Thanks!!!

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