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Parmesan-Lemon Mahi-Mahi

3 medium zucchini, ends trimmed, cut into 1 1/2-inch strips
2 yellow bell peppers, cut into 1-inch thick rounds
1 red onion, cut into 3/4-inch thick rounds
1 TBSP. Italian seasoning
3 TBSP. olive oil
1 TBSP. balsamic vinegar
3 TBSP. plus 1 tsp. fresh lemon juice
1/2 cup mayonnaise
Zest of 1 lemon
8 skinless mahi-mahi portions

Preheat grill to medium.
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.
Whisk cheese with mayonnaise, lemon juice 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 per side for steaks.
Serve with vegetable mixture.
Serves 8.

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