Mahi-Mahi Foil Packet Dinner with Spinach Orzo Salad with Lemon Dressing

Cook's Notes: Cathy's recent recipe sharing on healthy eating and the Mediterranean meal inspired me to try one of my own.
It has been a while since I bought Mahi Mahi, the Hawaiian name for the species Coryphaena hippurus, also known in Spanish as the Dorado or the dolphin fish in English. It has a mild and sweet taste. The texture is moderately firm. In fact, I can say that Mahi Mahi is one of the best-tasting fish I've had, so delicious. The fish was paired with a Spinach Orzo Salad with Lemon Dressing. Another option is to bake fish fillets in foil, but add small Yukon-cubed potatoes and red peppers as pictured below, and skip the orzo salad. Recipe serves 2.

Mahi Mahi Ingredients:

• 2 Mahi Mahi fillets or any other fish with a meaty texture, like swordfish, rock cod, or bass
• Small Yukon potatoes, about 4 for each packet.
• Sliced red peppers
• Lemon Slices
• 1 tablespoon butter, divided

Directions:
Preheat the oven to 425 degrees and spray 2 large sheets of foil with PAM. Add 1/2 tablespoon of butter to each foil piece.
Place fillets in center of each foil. Sprinkle with some spices e.g. thyme and Old Bay Seasoning. Cube the potatoes and spread them around the fish with sliced red peppers.
Lay two slices of lemon on top of each fillet. Bring the foil sides up to encase each fillet.
Bake for 25 minutes. Remove Mahi Mahi and check on potatoes-they need to be fork tender so may ned a few minutes longer cooking time.

Spinach Orzo Salad with Lemon Dressing

Cook's Notes: Salad serves 3-4 and allow one hour for chilling salad.

Orzo Salad Ingredients:

• 1 cup dry orzo
• 1 cup chicken broth and 1 cup water
• 1 tablespoon olive oil or butter
• 3 cups torn spinach leaves, stems removed
• 1/2 cup each diced grape tomatoes and cucumbers
• 1 teaspoon each dill and parsley
• 2 tablespoons pine nuts
•  3/4 cup diced black olives
• 1/3 cup crumbled feta cheese or Parmesan cheese

Directions:

• In a saucepan, bring salted water, broth, butter, or olive oil with orzo to a boil. Reduce the heat to medium-low and cook 7 minutes uncovered.
• Drain and rinse orzo using a strainer, and place it in a large bowl. Stir in spinach leaves while the orzo is still warm. Add in spices, tomatoes, pine nuts, and cucumbers, and set aside.

Lemon Dressing Ingredients:

• 4 tablespoons fresh lemon juice
• 3 tablespoons virgin olive oil
• 4 teaspoons honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 3 garlic cloves, minced
• 1 shallot chopped

Lemon Dressing Directions:

• In a blender, place all ingredients and mix well. Taste test to balance ingredients. Mix in dressing just until the orzo salad is moistened. Refrigerate 1 hour. Add more dressing if needed. Top with cheese.
• Optional zest lemon over top of salad.