Healthy Mahi Mahi & Shrimp


  • 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



  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.


  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.

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

Recipe by:

Inspiration Kitchen