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 pasta, snap pea, and parmesan medley—a tasty summertime fish 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
Container: grill, 4 skewers, small bowl, large serving platter
15 mins
20 mins
35 mins
  • 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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