Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

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Grilled Mahi Mahi




Grilled Mahi Mahi & Shrimp
Maggiano's Little Italy Recipe

Serves 4

4 (6 oz.) pieces of Mahi Mahi
1 teaspoon salt & pepper
Fresh Herb Vinaigrette (recipe follows)
1 oz. olive oil
8 (26/30 ct)  shrimp
2 tablespoons butter
1 cup sugar snap peas, cut in half
2/3 cup radishes, sliced
1/2 cup roasted red onions, diced
2 tablespoons fresh basil,chopped
2 tablespoons fresh parsley,chopped
16 oz. orzo, cooked to al dente
3 tablespoons Parmesan cheese

Citrus & Herb Vinaigrette:
3 garlic cloves
1/3 cup yellow onion, 1/2 inch diced
1 tablespoon Dijon mustard
2/3 cup orange juice
1/3 cup lemon juice
1/2 tablespoon dried oregano
1/3 teaspoon freshly cracked pepper
1/3 tablespoon salt
2 tablespoons fresh basil, sliced
1 teaspoon red pepper flakes
2/3 cup olive oil

Dressing: 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.

Gently coat the Mahi Mahi with the Citrus & Herb Vinaigrette (2 tablespoons on each piece) and season with salt and pepper. 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. Place fish on an angle with half of the fish resting on the orzo mixture.

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

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

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