Mahi-Mahi Souvlaki with Lemon-Herb Orzo and Charred Asparagus

Prepare the Mahi-Mahi: Cut the mahi-mahi into 1.5-inch cubes. In a bowl, whisk together 2 tbsp of olive oil, lemon juice, minced garlic, chopped oregano, chopped parsley, red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Add the mahi-mahi cubes to the marinade, toss to coat, and let marinate for at least 20 minutes at room temperature (or up to 1 hour in the refrigerator).

Cook the Orzo: Bring a medium pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain well. While the orzo is still warm, toss it with the remaining 1 tbsp olive oil, lemon zest, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Set aside.

Char the Asparagus: Toss the trimmed asparagus with 1 tbsp olive oil, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Heat a grill pan or outdoor grill to medium-high heat. Grill the asparagus for 4-6 minutes, turning occasionally, until tender-crisp and slightly charred.

Grill the Mahi-Mahi: Thread the marinated mahi-mahi cubes onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning). Grill the skewers for 3-4 minutes per side, or until the fish is opaque and cooked through. Be careful not to overcook, as mahi-mahi can become dry.

Assemble and Serve: Divide the lemon-herb orzo between two plates. Top with the grilled mahi-mahi skewers and arrange the charred asparagus alongside. Serve immediately.