For the Mahi mahi
- Prepare a barbecue grill with high heat. Combine the mahi mahi, 1½ tablespoons California Olive Ranch extra virgin olive oil, and lemon zest in a medium bowl. Sprinkle with salt and pepper and toss to coat. Let marinate while preparing the tomatoes.
For the Tomatoes
- Combine the chopped tomatoes, 1/4 cup California Olive Ranch extra virgin olive oil, vinegar, olives, shallot and herbs in another medium bowl. Season to taste with salt and pepper.
- Thread the mahi mahi pieces onto the skewers. Add the orzo to a large pot of boiling salted water and cook until just tender but still firm to the bite, 8-10 minutes. Drain well and return to the pot. Add the remaining 1 tablespoon of oil and toss to coat. Season to taste with salt and pepper. Cover to keep warm.
- Meanwhile, place the fish on the grill, cover and cook 4-5 minutes per side. It should be just firm to the touch and appear just opaque in the center when cut into with a small sharp knife.
- Spoon the orzo down the center of 4 warmed plates. Place 1 skewer atop each. Spoon the tomato mixture over and serve immediately.
Mahi mahi is succulent when properly cooked, but dries out if overcooked, so it's important to watch it carefully. If there's a line of darker meat running down the center of the fillet, cut it away for a milder flavor.