Mahimahi (dolphinfish) is a moderately fat fish with firm, flavorful flesh. Although it's called dolphinfish, it is not the same as the mammal dolphin. To avoid this confusion, dolphinfish is usually referred to by its Hawaiian name--mahimahi.
1/4 cup plain fat-free yogurt
2 tablespoons grated Parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons low-fat buttermilk
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons anchovy paste
1/4 teaspoon pepper
6 garlic cloves, crushed
4 (6-ounce) mahimahi or other firm white fish fillets
How to Make It
Combine first 9 ingredients, and stir well with a whisk. Pour yogurt mixture into a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 20 minutes.
Prepare grill or broiler.
Remove fish from bag, reserving marinade. Place fish on grill rack or broiler pan coated with cooking spray. Cook 3 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
carbo rating: 5
The Complete Step-by-Step Low Carb Cookbook
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