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Parmesan-Lemon Mahimahi

Photo: Kate Sears; Styling: Gerri Williams for James Reps
Prep time 30 mins
Cook time 20 mins
Yield Serves: 8
Make the most of your grill by cooking the whole meal on it as we did with Parmesan-Lemon Mahimahi. The side veggies of zucchini, bell peppers, and a red onion are part of this healthy grilled meal.


  • 3 medium zucchini, ends trimmed, cut lengthwise into 1 1/2-inch-wide strips
  • 2 yellow bell peppers, cut into 1-inch-thick rounds, seeds removed
  • 1 red onion, cut into 3/4-inch-thick rounds
  • 1 tablespoon Italian seasoning
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon plus 3 Tbsp. fresh lemon juice
  • Salt and pepper
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup mayonnaise
  • Zest of 1 lemon (about 1 Tbsp.)
  • 8 6- to 8-oz. portions mahimahi, skinless

Nutrition Information

  • calories 347
  • fat 19 g
  • satfat 4 g
  • protein 36 g
  • carbohydrate 8 g
  • fiber 2 g
  • cholesterol 156 mg
  • sodium 571 mg

How to Make It

  1. Preheat grill to medium heat (300°F to 350°F). Toss zucchini, bell peppers, onion and Italian seasoning with 2 Tbsp. olive oil in a large bowl or roasting pan. Grill vegetables, covered, until just tender but still crisp, 4 to 6 minutes on each side. Transfer vegetables to a cutting board and chop into bite-size pieces. Whisk balsamic vinegar, 1 tsp. lemon juice, remaining 1 Tbsp. olive oil and 1 tsp. each salt and pepper in a large bowl; add vegetables and toss. Cover and let stand.

  2. Whisk cheese with mayonnaise, lemon zest and 3 Tbsp. juice. Sprinkle fish with salt and pepper and brush with cheese mixture. Brush grill grates with oil. Grill fish, covered, until cooked through, 3 to 4 minutes per side for fillets or 6 to 8 minutes per side for steaks. Serve with vegetable mixture.