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Healthy Mahi Mahi & Shrimp

This Healthy Mahi Mahi & Shrimp dish is right in line with the healthy benefits of the Mediterranean diet. With big, bold flavors in a light, flavorful, skinny broth, you'll love this seafood, whole grain dish!
Course: Main
Author: Kristi


  • 2 cups cooked whole grain sorghum
  • 2 cups water
  • 1 14.5 ounce can diced tomatoes
  • 1 6 ounce can California Black Ripe Olives, sliced
  • 1 small onion quartered, then sliced (roughly 2 cups)
  • 2 to 3 tablespoons coarsely chopped garlic
  • 1 tablespoon dried basil
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 to 2 teaspoons red pepper flakes*
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons capers
  • 1 tablespoon caper juice
  • 1 tablespoon extra virgin olive oil
  • 1 pound peeled deveined shrimp, tails removed
  • 2 Mahi Mahi filets
  • salt to taste
  • pepper to taste



  • Cook sorghum per package instructions and set aside.

Mahi Mahi

  • Pre-heat oven to 400 degrees. Spray a baking dish, add Mahi Mahi filets and sprinkle with salt and pepper.
  • Bake in oven for 18-25 minutes or until done.


  • Add one tablespoon extra virgin olive oil to a large skillet and heat until hot. Turn down to medium heat, add onion and cook for 2-3 mins. Add garlic and cook for 1 minute. Add water, tomatoes, basil, thyme, oregano, red pepper flakes, salt and pepper. Turn down to medium-low and let simmer 15 minutes.
  • Add shrimp. Then, gently add capers and black olives. Cover and cook until shrimp are opaque, approximately 5-7 minutes on medium-low.
  • Add shrimp mixture to a serving dish, top with Mahi Mahi and serve.


*2 teaspoons of red pepper flakes will make this very spicy!