• Preheat your oven to 400℉ with a rack in the middle position.
• Pat dry the Mahi Mahi fillets then season with the Kosher Salt & and Fresh ground Black pepper, set aside until the Orzo and sauce are nearly done as the fish takes only a few minutes to cook.
• In a small pot add 1 cup Orzo (pasta), 2½ cups Chicken or Vegetable Broth, ½ tsp dried Oregano and 2-3 strips lemon zest (reserve the lemon for juicing later) and bring to the boil
• Once boiling, reduce the heat and let simmer uncovered for 13-15 minutes until the Orzo is cooked and tender. (while the orzo is cooking, make the sauce).
• Remove from heat and stir in the 1 Tbsp butter and ½ tsp salt then let it sit 5 minutes. While it is sitting, prepare the garlic sauce.
• when 5 minutes is up, add the juice from ½ fresh Lemon, juiced and the ¼ cup Shredded Parmesan cheese, if using.

For the Garlic Sauce

• Combine all of the ingredients in a small saucepan as below
• 2 Tbsp butter, 4 lg cloves of garlic, minced, ½ tsp dried parsley, ¼ tsp *Each, Kosher Salt & Freshly ground black pepper, 1 Tbsp Lemon juice, freshly squeezed. Put over low heat to gently melt butter and combine the sauce, set aside once it has melted and combined.

To Cook the Mahi Mahi

• In an oven proof pan, heat the olive oil until it is sizzling hot, place the seasoned Mahi Mahi fillets in the pan and let them cook (without moving them around), for 3 minutes until golden brown then carefully flip the fillets over and immediately place the entire pan in the preheated oven.
• Bake the fish for 3-5 minutes (depending on the thickness of the fillets), until slightly golden on top
• Remove the fish from the oven once done and spoon the reheated lemon garlic sauce over the fillets.
• Stir the Orzo and scoop a portion on each plate, then top with a Mahi Mahi fillet and serve.
• I like to serve this meal with a fresh salad.