Grilled Mahimahi
with Cherry Tomatoes and Lemon-Basil Vinaigrette
Recipe By:
Prep + Cook Time:
35 mins
Serving Size:
4 Servings
As featured in the:
Jul. 30, 2014 Coupon Book
Recipe Category
Try Chef Maka’s refreshing Grilled Mahimahi tonight. If you can’t get fresh basil, you can easily substitute Italian Parsley or Oregano in the vinaigrette.
Ingredients
6 oz. Mahimahi Fillets
1 cup olive oil
salt
pepper
1 lb. cherry tomatoes
2 lemons (zested & juiced)
1 clove garlic (minced)
1 small shallot (minced)
1 tsp. Dijon mustard
½ cup basil (chopped)
Instructions
Heat a grill or oven to 400° F. Lightly brush each side of the Mahimahi with oil and season with salt and pepper. Place on the grill for about 5 minutes on each side. Or place the fish in an oven and bake for about 7 to 10 minutes. Toss tomatoes with remaining oil, and desired amount of salt and pepper. Grill the tomatoes until they burst, or for about 2 to 4 minutes. If baking, the tomatoes can either be sautéed or roasted for 5 minutes. Set the fish aside and place tomatoes on top when done.
To make the vinaigrette, whisk the lemon juice, zest, garlic, shallots, Dijon mustard and 1 cup of olive oil together. Fold in the chopped basil, and season with salt and pepper to taste. Spoon the vinaigrette over the fish and tomatoes then serve.
Recipe By:
Prep + Cook Time:
35 mins
Serving Size:
4 Servings
As featured in…
Jul. 30, 2014 Coupon Book
