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 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)
How to Make It
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.
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.
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.
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