California Olives Logo
Industry

Healthy Mahi Mahi & Shrimp

Inspiration Kitchen

  • Cook Time: 2 hours 15 minutes
  • 5-6 servings

Ingredients

  • Ingredients

    • 2 cups cooked whole grain sorghum
    • 2 cups water
    • 1 (14.5 oz.) can diced tomatoes
    • 1 (6 oz.) can California Black Ripe Olives, sliced
    • 1 small onion, quartered, then sliced (roughly 2 cups)
    • 2-3 tablespoons coarsely chopped garlic
    • 1 tablespoon dried basil
    • 1 tablespoon dried thyme
    • 1 tablespoon dried oregano
    • 1-2 teaspoons red pepper flakes*
    • 2 teaspoons salt
    • 1 teaspoon black pepper
    • 2 tablespoons capers
    • 1 tablespoon caper juice
    • 1 tablespoon extra-virgin olive oil
    • 1 pound peeled, deveined shrimp, tails removed
    • 2 Mahi Mahi filets
    • Salt, to taste
    • Pepper, to taste

Directions

Sorghum

  1. Cook sorghum per package instructions and set aside.

Mahi Mahi

  1. Pre-heat oven to 400 degrees. Spray a baking dish, add Mahi Mahi filets and sprinkle with salt and pepper.
  2. Bake in oven for 18-25 minutes or until done.

Dish

  1. Add one tablespoon extra-virgin olive oil to a large skillet and heat until hot. Turn down to medium heat, add onion and cook for 2-3 mins. Add garlic and cook for 1 minute. Add water, tomatoes, basil, thyme, oregano, red pepper flakes, salt and pepper. Turn down to medium-low and let simmer 15 minutes.
  2. Add shrimp. Then, gently add capers and black olives. Cover and cook until shrimp are opaque, approximately 5-7 minutes on medium-low.
  3. Add shrimp mixture to a serving dish, top with Mahi Mahi and serve.

Notes
*2 teaspoons of red pepper flakes will make this very spicy!