Changing Palate

This is so satisfying I eat it year round.  By using grape tomatoes the salad is tasty whatever the season.  And the orzo, well, I invent reasons to sneak into the kitchen and eat the leftovers.

Adapted from:  Melissa Roberts, Gourmet Magazine

• 1/4 teaspoon crumbled saffron threads
• 1 tablespoon boiling-hot water plus 2 cups water, divided
•  1/2 cup chopped red onion (I double it.)
•  2 tablespoons olive oil
• 1 1/2 cups orzo (9 ounces)
•  1 cup chopped fennel (from 1 small bulb) plus 2 tablespoons chopped fronds  (I increase the amount to as much as double.)

For the Greek Salad

• 1 cucumber, quartered and sliced (1 cup)
• 1 cup cherry tomatoes, quartered
• 2 green onions, chopped
• 2 Tbs. lemon juice
• 1 Tbs. olive oil
• 1/2 cup crumbled feta cheese, optional

Directions for the Orzo:  Soften saffron in 1 tablespoon hot water and set aside. Cook onion in oil in a 3-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 6 minutes. Add orzo and toast, stirring frequently, until fragrant, 2 to 4 minutes.Stir in saffron mixture, remaining 2 cups water, and 1 teaspoon salt and simmer, covered, until orzo is just tender and liquid is absorbed, about 12 minutes.Stir fennel into orzo and let stand, covered, off heat 5 minutes (or until you are ready, can reheat.)  Serve sprinkled with fennel fronds.

Directions for the Mahi Mahi:  Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin sides down, on pan and season with 1/4 teaspoon each of salt and pepper.Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish. Put 2 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with remaining 2 teaspoons oil.Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil.