Grilled Mahi-Mahi with Sautéed Sweet Onions, Tomatoes and Chile
Ingredients
The fish
-
4
fillets
mahimahi
-
3
teaspoons
rice bran oil or expeller-pressed canola oil
-
1
lemon
zest finely grated
-
2
teaspoons
island fish seasoning
The vegetables
-
2
small or 1 large
mild green chile pepper
-
2
cloves
garlic
-
2
cups
sliced sweet onion
-
2-3
medium
beefsteak tomatoes
Instructions
- Preheat the grill on medium heat, about 350-400 degrees F.
- Rub the mahimahi with 1 teaspoon of oil and lemon zest, and sprinkle with the seasoning.
- Lightly oil the grill and place the mahimahi on it, rounded sides down.
- Cook the mahimahi until opaque halfway through, about 5 minutes, then turn to the other sides.
- Cook until opaque all the way through, about 2-3 minutes.
- Heat a large sauté pan on medium heat and add the peppers and garlic, cooking gently until tender, about 5 minutes.
- Add the onions and tomatoes to the pan and cook until just slightly wilted, about 5 minutes.
- Sprinkle in 1 teaspoon of seasoning and spoon the vegetables over the fish.
- Serve with lemon wedges and season with salt and pepper.
Nutrition Facts (estimated)
Servings
4
Calories
195
Total fat
5g
Total carbohydrates
11g
Total protein
28g
Sodium
395mg
Cholesterol
103mg
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