Grilled Mahimahi with Tomato Vinaigrette

Oxmoor House
This tangy-sweet tomato vinaigrette tastes just as good served with other firm white fish fillets. You can use red wine vinegar instead of balsamic, but balsamic vinegar has a distinctive mellow flavor that makes it worth keeping on your pantry shelf.
6 servings (serving size: 1 fillet and 1/4 cup vinaigrette)


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6 medium tomatoes, sliced
Olive oil-flavored cooking spray
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 tablespoon capers, drained
6 (4-ounce) mahimahi fillets (1/2 inch thick)


1. Preheat broiler.

2. Arrange tomato slices on a large baking sheet. Coat slices with cooking spray, and broil 3 inches from heat 6 to 8 minutes or until browned.

3. Position knife blade in food processor bowl; add tomato, vinegar, and next 3 ingredients. Process until smooth, stopping once to scrape down sides. Add capers, and set aside.

4. Prepare grill.

5. Coat grill rack with cooking spray. Place on grill over medium-hot coals (350° to 400°). Place fillets on rack; grill, covered, 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter; top evenly with vinaigrette.

Created date

April 2008

Nutritional Information

Calories 139
Caloriesfromfat 23 %
Fat 3.5 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 21.8 g
Carbohydrate 4.7 g
Fiber 1.2 g
Cholesterol 83 mg
Iron 0.0 mg
Sodium 220 mg
Calcium 0.0 mg