Parmesan-Lemon Mahimahi

Parmesan-Lemon Mahimahi Recipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps
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.

Yield:

Serves: 8

Recipe Time

Prep: 30 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 347
Fat 19 g
Satfat 4 g
Protein 36 g
Carbohydrate 8 g
Fiber 2 g
Cholesterol 156 mg
Sodium 571 mg

Ingredients

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

Preparation

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.

Note:

June 2013
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