Grilled Mahi-Mahi with Lemon Butter Caper Sauce and Orzo Salad

• Difficulty: Easy
• Servings: 2
• Total Time: 1 hour
• Active Time: 1 hour

Whip up this vibrant, flavor-packed meal that's sure to impressgrilled mahi-mahi with a zesty lemon-caper butter sauce alongside a hearty broccoli rabe orzo salad!

Ingredients:

• Kosher salt
• 1 bunch broccoli rabe, tough ends trimmed
• 1 cup orzo pasta
• Extra-virgin olive oil, for cooking
• 1 yellow onion, chopped
• 1/4 teaspoon crushed red pepper flakes
• 4 garlic cloves (2 minced, 2 left whole)
• 1 can (15 oz) cannellini beans, rinsed and drained
• 1 tomato, seeded and diced
• 1 1/4 cups chicken broth, plus extra if needed
• Zest and juice of 1 lemon
• 2 tablespoons capers
• 6 tablespoons cold unsalted butter, cut into pieces
• 1 small bunch chives, thinly sliced
• Two 6-ounce skinless mahi-mahi fillets

1. Bring a large pot of water to a boil, seasoning generously with koshersalt until it tastes like seawater. Prep an ice bath, also salted. Blanch the broccoli rabe for 2-3 minutes until bright green and crisp-tender. Shock in the ice bath, drain, squeeze dry, and chop into bite-sized pieces. Keep the boiling water hot!
2. Cook orzo in that same water, 2 minutes shy of package directions. Drain, but reserve the pot on medium-high heat. Saut onions, red pepper flakes, and salt in a splash of olive oil until translucent, about 5 minutes. Add minced garlic, cook 1 minute until fragrant. Stir in beans and tomato, cook 2-3 minutes. Add 1/2 cup broth, reduce by two-thirds (5-6 minutes). Lower heat, mix in orzo and another 1/2 cup broth; simmer until liquid mostly evaporates (5-6 minutes). Fold in broccoli rabepure magic!
3. In a saut pan over medium-high, heat olive oil and lightly crush whole garlic cloves to infuse the oil, swirling until golden. Discard garlic. Add lemon zest, juice, and capers; reduce juice by half (3-4 minutes). Drop heat to medium, whisk in cold butter piece by piece, swirling for silky emulsion. Add remaining 1/4 cup broth and thicken sauce (3-4 minutes). Thin with extra broth if neededdon't boil or it'll break. Off heat, stir in chives for fresh pop.
4. Preheat grill pan screaming hot. Oil and salt mahi-mahi fillets. Grill undisturbed 3 minutes, rotate for crosshatch marks (2 minutes more). Flip and repeat until internal temp hits 135F (57C)juicy perfection!
5. Plate grilled fish with luscious lemon-caper sauce poured over, orzo salad shining on the side. Dive in and savor every bright, buttery bite!