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Chef Jeff Mann

Grilled Mahi Mahi & Shrimp

by Jeff Mann - Dallas, TX | Written on May 2, 2012

Eat-A-Dish and help grant wishes! From now until June 27th, when you order any on of our featured dishes, like the Grilled Mahi Mahi & Shrimp, we will donate to Make-A-Wish® in your honor.

4 – 6 oz. Pieces of Mahi Mahi
1 tsp Salt & Pepper
Fresh Herb Vinaigrette, recipe follows
1 oz. Olive Oil
8 – 26/30 Shrimp
2 Tbsp Butter
8 oz Sugar Snap Peas, cut in half
6 oz Radishes, sliced 1/16″
4 oz Roasted Red Onions, diced
2 Tbsp Basil, fresh chopped
2 Tbsp Parsley, freshly chopped
16 oz. Orzo, cooked to al dente
3 Tbsp Parmesan

Citrus & Herb Vinaigrette
3 Garlic Cloves
1/3 Cup Yellow Onion, 1/2″ diced
1 Tbsp Dijon Mustard
2/3 Cup Orange Juice
1/3 Cup Lemon Juice
1/2 Tbsp Dried Oregano
1/3 tsp Freshly Cracked Pepper
1/3 Tbsp Kosher Salt
1 oz. Fresh Basil, sliced
1 tsp Red Pepper Flakes
2/3 Cup Olive Oil

Place all ingredients in the blender except the Olive Oil. Blend for approximately 10 to 15 seconds then slowly incorporate the Olive Oil while all the ingredients are blending together to emulsify the vinaigrette.

Cooking Instructions:
1. Gently coat the Mahi Mahi with the Citrus & Herb Vinaigrette (2 Tbsp on each piece) and season with salt and pepper.

2. Clean the grill and lightly oil the grates. Cook the Mahi, for approximately 4 minutes, flip and cook for an additional 4 minutes or until internal temperature of 145 degrees.

3. Place fish on an angle with half of the fish resting on the orzo mixture.

4. While Mahi is cooking, in a 12” sauté pan, heat the olive oil for 30 seconds or until the pan is hot. Then add the shrimp and cook for approximately 30 seconds to a minute until a light golden brown color is achieved. Turn the shrimp over, and continue to cook for an additional 30 seconds or until shrimp is cooked.

5. Turn off burner add 3 Tbsp of the citrus & fresh herb vinaigrette. Place cooked shrimp on top of Mahi.

6. In a 10” sauté pan heat the butter with sugar snap peas, thinly sliced radishes, roasted red onions, basil and parsley, and cook for 30 seconds.

7. Add the orzo and continue to cook for an addition 45 seconds or until mixture is hot, finish with Parmesan. Place on your serving platter.

8. Lightly drizzle the citrus & fresh herb vinaigrette over the top of the Mahi and around the plate.

Can’t make it into the restaurant? Donate directly to Make-A-Wish today!

  • Kathy

    The concept of this dish sounds wonderful but each component of the plate has the same citrus vinaigrette running through it.  Using the sauce/vinaigrette for the fish and the shrimp (very small size shrimp to serve only two per dish) is good but I personally would switch up the orzo side with complimentary flavours adding in some baby spinach or arugula to wilt, add color and texture. Personally I don’t have roasted red onions on hand so are they crucial to the dish? What could the home cook substitute? If I need roasted red onions how far in advance could I roast them and how long with they keep?  After cooling the onions, could I dice them and freeze or would I lose the flavour by doing that.  For the home cook, if Mahi Mahi is not available what over fish could be used?

  • Whitebearcreations

    My husband and I went to the Maggiano’s at Westshore, Tampa, this last Saturday. He had the monstrous Veal Porterhouse (I had a bite…it was delicious!).
    I ordered this dish…however, as usual, I had to tweak it. I adore shrimp but have them at home all the time. I love grilled Mahi, and to me it tastes a lot like great steak. But I was torn between this dish and the Tilapia with Lobster….however the Orzo with it had spinach…not my favorite. So, I ordered this dish MINUS the shrimp, but with the Lobster instead. It was FABULOUS! The sauce was not throughout the entire dish…it was drizzled lightly across it…none of which was on the Orzo. I enjoyed the Orzo so much, that tonight I made it to go with our dinner…and it turned out nearly identical…I was only missing the parsley.
    Kathy, I use red onion all the time, and instead if actually roasting it, I simply cooked it quickly in a dry hot, cast iron skillet…turned out just the same as at the restaurant.
    I have never cooked Orzo in all of my years, so it was great to add something new…and most interesting to me, was COOKED red radishes…takes the heat right out of them.
    I HAVE tried cooking Mahi here at home, with no luck…yet. I will definitely try it again, this time with this recipe!
    Thank you SO much for sharing this recipe online! Hubby and I came home the next day and also made two of the Maggiano’s drinks…Sicilian Splash Apertif for him, and Blood Orange Italian Soda for me….he got his right…I still need the correct Blood Orange flavoring…syrup, not bitters lol. I had a feeling it was not he right thing…but tried it anyways. <3

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