Best 2 Grilled Mahi Mahi With Lemon Butter Caper Sauce And Orzo Salad Recipes

Indulge in a culinary journey with our grilled mahi-mahi, a delectable seafood dish that promises a symphony of flavors. This flaky white fish is expertly grilled, resulting in a tender and succulent texture that pairs perfectly with the vibrant lemon-butter caper sauce. Alongside, a refreshing orzo salad, tossed with a tangy vinaigrette dressing, adds a medley of textures and colors, completing this delightful meal. Embark on a culinary adventure as you explore the nuances of each recipe, promising an unforgettable dining experience.

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GRILLED TILAPIA WITH LEMON BUTTER, CAPERS AND ORZO

Grilled Tilapia with Lemon Butter, Capers and Orzo image

Provided by Bobby Flay

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 lemon, finely zested
2 lemons, juiced
1/2 cup dry white wine
1 shallot, thinly sliced
Splash heavy cream
1 stick unsalted butter, cut into cubes, at room temperature
Salt and freshly ground black pepper
4 (8-ounce) tilapia fillets
3 tablespoons olive oil
1/2 pound orzo, cooked al dente
1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup drained capers

Steps:

Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.
Heat the grill to high.
Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.

GRILLED MAHI MAHI

Grilled Mahi Mahi image

Instead of grilling out the usual hamburgers or chicken breasts, prepare this grilled mahi mahi and reel in raves! -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

3/4 cup reduced-sodium teriyaki sauce
2 tablespoons sherry or pineapple juice
2 garlic cloves
8 mahi mahi fillets (6 ounces each)
TROPICAL FRUIT SALSA:
1 medium mango, peeled and diced
1 cup chopped seeded peeled papaya
3/4 cup chopped green pepper
1/2 cup cubed fresh pineapple
1/2 medium red onion, chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh mint
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon lime juice
1 tablespoon lemon juice
1/2 teaspoon crushed red pepper flakes

Steps:

In a shallow dish, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Turn to coat; refrigerate for 30 minutes. , Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving. , Drain and discard marinade. Place mahi mahi on an oiled grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 195 calories, Fat 2g fat (0 saturated fat), Cholesterol 124mg cholesterol, Sodium 204mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

Tips:

For the best results, use fresh mahi-mahi fillets. If frozen fillets are used, thaw them completely before cooking.
To ensure even cooking, make sure the mahi-mahi fillets are of uniform thickness. If necessary, use a sharp knife to trim the fillets to an even thickness.
To prevent the fish from sticking to the grill, brush the grates with oil before cooking.
Cook the mahi-mahi fillets over medium-high heat for 4-5 minutes per side, or until the fish is cooked through. The fish is cooked through when it flakes easily with a fork.
To make the lemon butter caper sauce, whisk together the melted butter, lemon juice, capers, and parsley in a small bowl. Season with salt and pepper to taste.
To make the orzo salad, cook the orzo according to the package directions. Drain the orzo and rinse it with cold water. In a large bowl, combine the orzo, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with olive oil and vinegar. Season with salt and pepper to taste.

Conclusion:

Grilled mahi-mahi with lemon butter caper sauce and orzo salad is a delicious and easy-to-make meal that is perfect for a summer cookout. The fish is cooked to perfection and the sauce is flavorful and tangy. The orzo salad is a light and refreshing side dish that complements the fish perfectly. This recipe is sure to be a hit with your family and friends!