Pan Seared Mahi-Mahi with Preserved Lemon-Tomato Chutney Thai Basil-Shiitake Orzo

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  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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1 cup chick pea flour

1/2 tablespoon ground turmeric

1 tablespoon ground cumin

4 (6 to 8 ounce) fillets mahi-mahi, preferable center cut

Salt and freshly ground black pepper


1 red onion, 1/4-inch dice

1 tablespoon minced ginger

1/2 cup preserved lemon, 1/4-inch dice (1 large lemon)

3 cups ripe tomatoes, 1/4-inch dice (2 large tomatoes)

2 lemons, juiced

1/2 cup chopped flat leaf parsley, plus extra for garnish


Extra virgin olive oil, for cooking

1 tablespoon minced garlic

1/4 cup minced shallots

2 cups sliced shiitakes

1/2 cup dry white wine

3 cups blanched orzo (about 1/2 pound dry)

1/4 cup basil oil, plus extra for garnish) (Already made: 1 cup basil, 1/2 cup spinach, 1/2 cup canola oil, pinch of salt. Blanch in salted water, 2 minutes, drain, and blend with oil.)

Salt and freshly ground black pepper


  1. On a dinner plate, mix together the flour, tumeric and cumin. Season the fillets with salt and pepper and dredge in the flour mixture. In a large saute pan on high heat, coat lightly with oil and pan sear the fillets until brown on both sides, about 4 to 5 minutes a side. Let fish rest 5 minutes to carry over before serving. In a medium, non-reactive saucepan on medium heat, coat lightly with oil and saute the onions and ginger until soft, about 3 minutes. Add the preserved lemons, tomatoes and juice. Season and check for flavor. Reduce heat to low and simmer for 15 to 20 minutes, until tomatoes are melted. Pull off stove and keep at room temperature. Check again for seasoning. Add the parsley right before serving.


  1. In a large saute pan, coat with olive oil and saute the garlic and shallots until soft, about 2 minutes. Season and add shiitakes. Saute for 3 to 5 minutes until soft and deglaze with wine. Reduce by 50 percent then add orzo to heat thoroughly. Right before serving, stir in basil oil.
  2. PLATING: Place a small mound of orzo in the middle of the white dinner plate. Top with fillet of Mahi and top the fish with the chutney. Drizzle some basil oil and garnish with parsley.

Cook’s Note

WINE: Fruity Pinot Noir like Sinskey or Robert Mondavi