1

Combine flour, 1 tsp salt and 1/4 tsp pepper in a shallow dish. Dredge fish in flour mixture; let fish rest in dish.

2

To make orzo, combine broth and orzo in a medium saucepan; set over high heat. Bring to a boil; reduce heat to medium-low and simmer, stirring frequently, until al dente, 10-11 minutes. Drain; place in a bowl and cover to keep warm.

3

Heat oil in a large nonstick skillet over medium-high heat. Add shallot, mushrooms, 1/4 tsp salt and 1/8 tsp pepper; cook, stirring frequently, until mushrooms begin to brown, 7-10 minutes. Stir in spinach, tomatoes and garlic; cook, stirring, until spinach wilts, 1-3 minutes.

4

Add mushroom mixture and lemon zest to orzo; remove to a serving dish and cover to keep warm.

5

Wipe out skillet; coat with cooking spray and heat over medium-high heat. Add fish to skillet; cook, flipping once, until browned and cooked through to 145°F degrees, about 7-8 minutes per side.

6

Meanwhile, to make herb sauce, puree 1 c basil , 1/2 c parsley, 1/8 tsp minced garlic, 1 tsp lemon juice, 3 Tbsp water and 1/8 tsp salt in a blender or small processor.

7

Serve fish drizzled with herb sauce, and orzo garnished with cheese and basil.

8

Serving size: 1 mahi mahi steak, 1 ½ Tbsp herb sauce and 1 c orzo mixture