Pasta with Grilled Mahi Mahi Recipe
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This quick, easy-to-prepare meal features the fresh taste of
grilled mahi mahi
kebabs served atop a wonderful
, snap pea, and parmesan medley—a tasty summertime
recipe that is sure to please.
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16 ounces fusilli pasta (or favorite curly pasta)
8 ounces snap peas
1/2 lemon - zested
1/2 cup parmesan cheese - shredded, or more to taste
8 ounces mahi mahi fillet, cut into 1" cubes
10 ounces pearl onions, peeled
2 tablespoons butter or margarine
2 tablespoons lemon juice
: grill, 4 skewers, small bowl, large serving platter
Preheat the grill to medium heat.
Cook the pasta according to the package directions, drain, and pour onto large serving platter.
Steam the snap peas 2-3 minutes; add to pasta.
Sprinkle lemon zest and parmesan cheese over the pasta and peas; toss to combine. Set aside and keep warm.
On skewers, alternate with the fish cubes and onions; place on a baking sheet.
Melt 2 tablespoons of butter or margarine. Whisk with the 2 tablespoons lemon juice.
Brush the mixture on the kebabs. Place the kebabs directly on the grill, butter side down.
Cook 3-4 minutes. Brush the tops of kebabs with remaining butter lemon mixture.
Turn and cook 3-4 more minutes.
Remove kebabs and place on top of the pasta.
Serve warm with crusty bread.
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