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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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