Yield: 4 servings
Nutritional Information Per Serving: Calories 933, Total Fat 33 g, Saturated Fat 3 g, Carbohydrates 102 g, Dietary Fiber 9 g, Sugar 9 g, Protein 54 g, Cholesterol 145 mg, Sodium 1336 mg

Time Required: Total 40 minutes
Prep: 10 minutes
Cook: 30 minutes

Ingredients

1 cup chickpea flour
1/2 tablespoon ground turmeric
1 tablespoon ground cumin
4 fillets of mahi-mahi (6 to 8 ounces each), preferably center cut
Salt and freshly ground black pepper
Oil for cooking
1 red onion, diced into 1/4-inch pieces
1 tablespoon minced fresh ginger
1/2 cup preserved lemon, cut into 1/4-inch dice (from 1 large lemon)
3 cups ripe tomatoes, diced (approximately 2 large tomatoes)
Juice of 2 lemons
1/2 cup chopped flat-leaf parsley, plus more for garnish

Thai Basil-Shiitake Orzo "Risotto":

Extra virgin olive oil, for cooking
1 tablespoon minced garlic
1/4 cup minced shallots
2 cups sliced shiitake mushrooms
1/2 cup dry white wine
3 cups blanched orzo (about 1/2 pound dry)
1/4 cup basil oil, plus additional for garnish (Make basil oil by blanching 1 cup basil and 1/2 cup spinach in salted water for 2 minutes, drain, then blend with 1/2 cup canola oil and a pinch of salt)
Salt and freshly ground black pepper

Instructions

Dive into vibrant flavors! On a dinner plate, mix chickpea flour, turmeric, and cumin. Season mahi-mahi fillets with salt and pepper, then coat them generously in the spiced flour for a crispy, golden crust.
Heat a large saut pan over high heat, add a light coat of oil, and sear fillets until perfectly golden-brown, 4-5 minutes per side. Rest for 5 minutes to finish cooking with carryover heatpure perfection!
While fish rests, heat a medium non-reactive saucepan over medium with a touch of oil. Saut diced red onion and ginger until fragrant and soft, about 3 minutes.
Stir in diced preserved lemon, tomatoes, and lemon juice. Season, then simmer low for 15-20 minutes until tomatoes melt into a luscious chutney. Cool to room temp, adjust seasoning, and fold in parsley right before serving.
Craft the irresistible Thai Basil-Shiitake Orzo "Risotto": In a large saut pan, warm olive oil, soften garlic and shallots in 2 minutes. Season, add shiitakes, cook 3-5 minutes, deglaze with white wine, and reduce by half for depth.
Toss in blanched orzo, stir to warm through. Stir in basil oil just before platingsilky, aromatic bliss! Season to taste.
Plate like a pro: Mound orzo in plate centers, top with seared mahi-mahi, spoon over chutney, drizzle basil oil, and sprinkle parsley. A feast that inspires every bite!