Mahi Mahi with Tomato Caper Butter over Orzo

Mahi Mahi fish takes on the flavors of the Mediterranean spooned over orzo pasta. These delicious flavors come together quickly for those evenings where your short on time.

4 Mahi Mahi Fillets

Garlic salt and lemon pepper, to taste

1 Tbsp. olive oil

1 cup orzo, cooked (keep warm)

1 1\2 cups chicken stock or orzo cooking water

1\2 cup onion, diced

2 roma tomatoes, diced

3 cloves garlic, chopped

1 Tbsp. capers

1\2 tsp. dried basil

1 tsp. dried oregano

4 Tbsp. butter

3 green onions, chopped

1\4 cup feta

1 lemon cut into quarters, lengthwise

Rinse fish and pat dry in between paper towels.  Season the mahi mahi  fillets with garlic salt and lemon pepper or salt and pepper and add olive oil to your skillet.  When the skillet is preheated over medium heat, add fish seasoned side down and season on the other side, cook for 3 minutes.  Flip over and cook for 2 minutes more.  Remove from the skillet to a plate and keep warm.  Add to skillet onion, tomatoes, garlic, capers, spices, butter and cooking liquid or stock and allow to bubble for 2 minutes.  Drain and pour orzo into a serving bowl; take skillet sauce off heat and pour over orzo.  Layer mahi mahi fillets on top and garnish with green onions and feta cheese.  Serve on plates with a lemon quarter to squeeze last minute over fish.