Since I was born and raised in an island, (Puerto Rico) I am not a picky seafood eater. (I tell you a secret, I eat everything edible but I hate Chayote, also known as Mirliton. Yeah, is not seafood but I hate it) Smile.
Category: Entrée, Seafood
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost: $9.62 or $4.81 per serving
Difficulty Level: Easy
Allergens, Other: Contains wheat
2 Mahi-Mahi filet ($3.98)
2 tsp. Roasted Garlic and Herbs (1 for the fish and 1 for the orzotto as needed) (.35)
2 ½ tsp. Angie’s basting oil (1 ½ for the fish and 1 for the orzotto as needed) (.50)
1 c. Broccoli florets ($1.00)
½ lb. asparagus ($1.74)
1 c. Orzo (.50)
2 c. beef broth ($1.25)
1 small lemon and fresh oregano or thyme leaves to garnish (.30)
Season the fish with 1 tsp. roasted garlic and herbs and 1 ½ tsp. of basting oil.
Rinse and pat dry the asparagus and broccoli. Set aside.
Start the orzotto by adding 1 tsp. of basting oil to a saucepan to sauté the grain.
When it is all covered in the oil and a bit dark in color, add the 1 c. of beef broth and the garlic/herbs seasoning.
Cook in med-low and keep adding broth until the grain is done and creamy. (Or you can cook it in low, covered, checking every few minutes for tender and adding as much broth as needed if it dries out. You are looking for a creamy texture.)
Meantime, briefly sauté the fish in its marinate for few minutes.
Remove from skillet and set aside.
In the same skillet, add the asparagus and broccoli to sauté and stir until tender.
As soon as the orzotto is done, add the broccoli, asparagus and fish to the skillet and mix only to combine all the ingredients, be careful not to break down the fish.
To plate, scoop a generous amount unto a plate, garnish with oregano leaves and a lemon slice.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.