One skillet mahi mahi and orzo simmers tomato basil orzo in broth so it soaks up rich tomato flavor with pan-seared mahi on top.

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Two Bite Tested

This easy mahi mahi recipe is popular because:

• it's a one-pan meal
• the tomato basil orzo keeps the dinner fresh and bright
• it uses my favorite blackening seasoning

After making this recipe many times over the years, this is the version I consistently come back to.

This recipe includes:

• Detailed ingredient notes
• Answers to frequently asked questions
• Serving and storage suggestions
• A recipe card with nutritional information

A Note From My Kitchen

Mahi mahi is one of my favorite kinds of fish. I'm a big fan of meaty, thick fillets, and a mahi mahi fillet is just that!

Although mahi mahi is a thick fillet, it is perfectly light and flaky in texture when cooked just right.

This recipe pairs my fave mahi with a simple tomato basil orzo. The orzo simmers with the tomatoes in chicken broth so the orzo absorbs all of that gorgeous tomato flavor. It pairs perfectly with the seasoned and pan-seared mahi mahi! I hope you love this easy, no-fuss, one-skillet meal as much as we did!

Happy cooking,

Ingredient Notes

• Mahi mahi: Use fillets of similar thickness so they cook evenly in the skillet.
• Cajun blackened seasoning: Use your preferred store-bought blend, or use my favorite homemade blackened seasoning.
• Olive oil: Regular olive oil works well for getting that golden-brown sear on the fish.
• Butter: Unsalted or salted butter both work here.
• Garlic: Fresh minced garlic is best for this recipe.
• Orzo: Orzo is a small, rice-shaped pasta. Standard dried orzo is what you want for this skillet.
• White wine: Use a dry white wine you like to cook with.
• Chicken broth: Use regular chicken broth, or use low-sodium broth if you want more control over seasoning.
• Campari tomatoes: If you can't find Campari tomatoes, you can use another type of small tomatoes such as plum tomatoes, grape tomatoes, or cherry tomatoes.
• Lemon: Use a fresh lemon since both halves are used during cooking and serving.
• Salt: Season to taste.
• Fresh ground black pepper: Freshly ground black pepper is the best, but regular black pepper also works.
• Fresh basil: Fresh basil is the best choice for the finish on this skillet meal.

Frequently Asked Questions

What is orzo?

Orzo is a small, versatile, rice-shaped pasta. You can use orzo as a side dish, in soups, in salads, or in skillet meals like this one!

What kind of fish is mahi mahi?

Mahi mahi is a firm, flaky saltwater fish that works well in skillet meals. It is a white fish found in tropical and subtropical oceans. It grows to be, on average, 3 feet in length and has a blue-green color. Mahi mahi is also known as DolphinFish, not to be confused with the air-breathing mammal! It is firm and flaky in texture.

Do I have to use a cast iron skillet for this one skillet mahi mahi recipe?

A cast iron pan is best for this recipe, but a large, heavy-bottomed skillet can also work for getting a good pan-sear on the fish.

Can I swap the tomatoes in this mahi mahi and orzo skillet?

Yes. If you cannot find Campari tomatoes, use another small tomato variety.

• plum tomatoes
• grape tomatoes
• cherry tomatoes
• other small fresh tomatoes

Two Bite Take

"Mahi mahi and orzo are super easy to make in just one skillet."

- Becky Tarala

Serving Suggestions

What to Serve With One Skillet Mahi Mahi and Orzo

This mahi mahi orzo skillet works well as a complete dinner on its own, but it also pairs nicely with a simple green salad, roasted asparagus or green beans, and crusty bread for serving.

One Skillet Mahi Mahi and Tomato Basil Orzo Variations

Ingredient-based changes can shift the flavor or finish without changing the overall format of the dish.

• Swap the blackened seasoning for Italian seasoning and garlic for a milder flavor profile
• Use salmon, cod, or halibut instead of mahi mahi for a different fish option
• Stir in spinach at the end for a tomato basil spinach version
• Add crumbled feta or grated parmesan on top for a more cheesy finish
• Use vegetable broth instead of chicken broth for a different sauce base flavor
• Add some red pepper flakes for a little heat

Got Leftovers?

What To Do With Leftover One Skillet Mahi Mahi and Tomato Basil Orzo

Leftover portions can be reheated gently and repurposed into a second meal.

• reheat gently in a covered skillet with a splash of broth
• flake the fish into the orzo for an easy next-day lunch bowl
• spoon the leftovers into meal-prep containers for grab-and-go lunches
• add a squeeze of fresh lemon after reheating to brighten the leftovers
• top reheated portions with fresh basil just before serving
• serve leftover fish with a different side like brown rice, cauliflower rice, or potatoes

How To Store One Skillet Mahi Mahi and Tomato Basil Orzo

Store the cooled leftovers in a covered container in the refrigerator. Reheat gently so the fish stays tender and the orzo does not dry out.

One Skillet Mahi Mahi and Tomato Basil Orzo

Yield: 4 servings
Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

One skillet mahi mahi and orzo simmers tomato basil orzo in broth so it soaks up rich tomato flavor with pan-seared mahi on top.

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INGREDIENTS

4 mahi mahi fillets
1 tablespoon Cajun blackened seasoning
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 cup orzo
1/2 cup white wine
2 1/4 cups chicken broth
6 Campari tomatoes, chopped, roughly 2 cups
1 lemon
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup chopped fresh basil

INSTRUCTIONS

1. Season the mahi mahi on both sides with the blackened seasoning. Heat the olive oil in a large cast iron skillet over medium-high heat until just beginning to smoke. Sear the mahi mahi for 2 minutes per side. Transfer to a plate and cover with foil.
2. Add the butter to the skillet. When melted, add the garlic and orzo to the skillet and cook, stirring often, for 2 minutes until the orzo is golden brown.
3. Add the white wine to the skillet and cook for 1 minute.
4. Stir the chicken broth and tomatoes into the skillet.
5. Cut the lemon in half and squeeze the juice from half of the lemon into the orzo. Set aside the other half lemon.
6. Bring the orzo to a boil, then cover and reduce heat to medium-low. Simmer for 15 minutes. Remove the lid, raise the heat to medium-high, and cook for an additional 5-10 minutes, until the tomatoes have completely broken down and a good portion of the liquid has been cooked off.
7. Meanwhile, preheat your oven to 425 degrees F.
8. Remove the lid and stir the basil into the orzo. Return the mahi mahi to the skillet and bake in the preheated oven for 5 minutes. Top with additional chopped fresh basil and a sprinkle of parmesan cheese, if desired. Squeeze the remaining half lemon over the skillet just before serving.

NOTES

If you don't have a lid that fits your skillet, you can use a piece of foil to cover the skillet.

If you can't find Campari tomatoes, you can use another type of small tomatoes such as plum tomatoes, grape tomatoes, or cherry tomatoes.

Author: Becky Tarala

Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure.

Behind the Bites

Hi, I'm Becky, the creator of The Two Bite Club, where good food starts with two bites. I've been cooking and sharing recipes here for years, focusing on easy dishes that become family favorites.

These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here.

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