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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Servings:

Ingredients

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

Directions

PREP

15 mins

COOK

20 mins

READY IN

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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