Quick, filling, and tasty! Those are three words to describe this perfect weeknight Greek dinner. And let me tell you, the orzo with the vinaigrette-perfect just by itself. And even better, the vinaigrette works well just over a nice garden salad! If Mahi Mahi is not your preferred fish, feel free to use some other type of seafood.
* 8 oz orzo, cooked al dente
* 1 large cucumber, seeded, quartered lengthwise, and sliced
*3 green onions, thinly sliced
* 3 roma tomatoes, chopped
* 1/4 cup white wine vinegar
* 1 teaspoon dried dill
* 3 tablespoons Dijon mustard
* 1/2 cup olive oil
* salt and freshly ground black pepper
* 6 oz feta cheese (with Mediterranean herbs), crumbled
* 2 Mahi Mahi fillets
* 1 teaspoon Greek Seasoning
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* olive oil
To begin, cook the orzo according to package directions. Once it is cooked al dente, combine with the cucumber, green onions, and tomatoes. In a blender, pulse (until smooth) the dill, vinegar, and mustard. With the motor still running, slowly add the olive oil until emulsified. Season with salt and pepper to taste. Pour the vinaigrette over the orzo mixture and stir to combine. Gently fold in the feta cheese.
To prepare the fish, combine the Greek seasoning with 1/2 teaspoon of salt and pepper. Sprinkle both sides of the fish and let it rest for a few minutes. Heat a heavy skillet with 2 tablespoons of olive oil and cook the fish about 7 minutes on each side, or until done.
Plate the fish on top of the orzo mixture and enjoy! How could a weeknight meal be easier?