Grilled Mahimahi with Tomato Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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) |
Directions:
1. Preheat broiler.
2. 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.
3. 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.
4. Prepare grill.
5. 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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