grilled mahi with orzo, roasted grapes, kumquats and black olive.

In homage to a Spring that will eventually get here, Lo and I are gonna be cooking up some lighter dishes. Here is our recipe for a nice grilled piece of Mahi. We marinated it in a fresh fennel parsley and orange marinade and served it up with an orzo, roasted grape, black olive and kumquat salad.

If you have never roasted grapes before, finish reading this post and then go to your kitchen and roast some grapes. They are amazing with a little salt and olive oil roasted for about 20 minutes. They become sweet and savory little juice bombs of wonder. Am I overstating their deliciousness? No, I am not.

For the salad we incorporated sweet and salty through black olives, kumquats and roasted grapes. The texture from the al dente orzo is the perfect carrier for the sweet and savory elements. Along with the grilled fish this whole dish is a winner.

For the salad.

1/2 cup orzo, cooked

a small handful of roasted grapes

2 kumquats, sliced and de-seeded

4 or 5 black olives, sliced thinly

Italian parsley, finely chopped

Olive oil, just a drizzle

salt and fresh-cracked pepper to-taste

Heat your oven to 325º. Toss your grapes in a mixing bowl with some olive oil and salt. Place in an oven safe dish and roast for about 20 minutes. (The juice left in the pan with the grapes is amazing! Perfect for a vinaigrette down the road)

Follow your directions for cooking orzo in salted boiling water, about 8-10 minutes. Strain and cool the pasta slightly. Toss the ingredients in a mixing bowl and season with salt and pepper to taste. Serve with grilled fish.

For the Mahi.

Makes 2 servings

1 12-16oz piece of Mahi. (Swordfish would be a good substitute)

1/2 cup extra virgin olive oil

1/4 cup fresh squeezed orange juice

1 small bulb of fennel, sliced thinly

1 shallot, sliced thinly

Italian parsley, roughly chopped

salt and fresh-cracked pepper to-taste

Combine the ingredients (excluding the fish) in a mixing bowl and whisk until evenly mixed. Place the fish in a shallow dish or large ziploc baggie and pour the marinade in. Massage the marinade into the fish a bit and place the fish in your refrigerator for 30-45 minutes.

Get your grill nice and hot. Remove the fish from the marinade and place it on the hot grill. You want to make sure the grate on your grill is really hot and well oiled before placing the fish onto it. Cook skin side down for the first few minutes and then flip it over to finish cooking the fish, probably 5 minutes more or until the fish is cooked through to your liking. Season the fish with a bit of flake salt before serving.

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