An appealing entrée, with lots of different flavors and textures, fish, pasta, and veggies. Spinach and mushroom orzo is a meal on its own and can be prepared in advance if needed. In this case, add spinach leaves when reheating orzo again. Herb pesto, likewise, can be prepared ahead, giving you plenty of time to prepare the additional ingredients.
Yield: 4 servings
Time: 30 minutes
Ingredients:
Mahi-Mahi:
- 4 Mahi-Mahi fillets, about 6 oz (170 g) in weight, each
- 2 Tbsp all-purpose flour
- salt and freshly ground pepper
Herb Pesto:
- 1 cup (30 g) basil leaves, roughly chopped
- 4 Tbsp flat-leaf parsley, roughly chopped
- 2 garlic cloves, roughly chopped
- 4 Tbsp extra virgin olive oil
- 1 tsp lemon juice, or to taste
- warm water to thin up pesto, if necessary
Spinach and Mushroom Orzo:
- 1 cup (190 g) orzo
- 4 Tbsp olive oil + 2 Tbsp extra for the fish
- 2 cups (500 ml) vegetable stock
- 4 Tbsp finely chopped onion
- 1 cup (80 g) sliced brown mushrooms
- 2 garlic cloves, finely minced
- 1 cup (200 g) cherry tomatoes, halved
- 4 cups (120 g) baby spinach leaves, washed and spoon dry
- salt and freshly ground pepper
- zest of 1 dewaxed organic lemon
- 2 Tbsp flat-leaf parsley, roughly chopped for garnish
Preparation:
Start by making the herb pesto. Add the basil leaves, Italian parsley, garlic, olive oil to and 1 teaspoon lemon juice to a small food processor. Purée it until smooth. Add salt and pepper and more lemon juice, if you prefer pesto to be on the more tart side. To thin up pesto, just add warm water by the tablespoon until the desired thickness is achieved. Set aside, and let flavors mingle and ready to serve.
Add 2 tablespoons olive oil to a large saucepan with a lid and heat it over medium-high heat. Add orzo, salt, and a good grind of pepper. Fry orzo, stirring constantly for about 3 minutes, or until orzo is light golden brown. Pour in the chicken stock and bring it to a rapid boil. Give it a good stir to break up any orzo lumps that may arise. Reduce the heat to medium-low. Cover saucepan and cook orzo for about 7-10 minutes or until orzo is “al dente”. Drain orzo over a sieve and place it in a bowl. Keep it warm.
While the orzo is cooking, heat 1-2 tablespoons olive oil in a saucepan over medium-high heat. Add the chopped onions and cook it for about 5 minutes or until they start to soften. Add sliced mushrooms, salt, and a good grind of pepper. Let mushrooms brown and release their juices, about 10 minutes. Stir once in a while. Add the garlic and cook it for 2 minutes longer.
Return orzo to the pan with the mushrooms. Stir to combine. Add the cherry tomato halves and toss them gently. Add the spinach leaves and let them wilt for just about 1-3 minutes. Sprinkle with the lemon zest and adjust seasoning. Keep it warm.
Mix flour, salt and ground pepper in a shallow dish. Dredge fish fillets on both sides and shake off the excess flour. Set aside on paper towels.
Add 2 tablespoons olive oil in a skillet large enough to hold the 4 Mahi-Mahi fillets. Heat oil over medium-high heat. Add the fish fillets and brown them nicely, about 5-7 minutes on each side, depending on the thickness of the fish. Reduce the heat a bit if fish seems to brown too quickly.
Serve Mahi-Mahi drizzled with the herb pesto and accompanied with the spinach and mushroom orzo. Sprinkle with Italian parsley and with Parmesan, if you need the extra touch.
