Rhea's Rundown
This ight, citrus-packed dish takes only 25 minutes to make. A combination of lemon zest, lime zest, shallots, olive oil and Dijon mustard adds a tangy flavor to roasted fish fillets. Don’t forget to zest the lemons and limes before cutting them. I went with the chef’s suggestion of boiled red potatoes and sautéed zucchini for sides. The recipe notes that the dressing is extremely versatile. It can be make a day in advanced ( ing to room temperature before serving), works well on tuna or halibut, and any extra can be used for a salad on another night. Whole Foods does not have Mahi available so I went with Cobia, which is also comparable.
Ingredients – Serves 4
- 1 lemon
- Olive oil for ushing
- 4 mahi mahi fillets, each 5 to 6 oz.
- 4 teaspoons grated lemon zest
- 4 teaspoons grated lime zest
- Coarse kosher salt and freshly ground pepper, to taste
- 2 teaspoons Dijon mustard
- 1/3 cup extra-virgin olive oil
- 1 shallot, minced
Directions
1. Preheat an oven to 400°F.
2. Cut the whole lemon in half. Set aside ½ lemon, and then squeeze 2 tablespoons juice from the other ½ lemon.
3. Brush a small rimmed baking sheet with olive oil, then place the fish fillets on the sheet. Brush the fish fillets all over with olive oil, rub in the lemon zest and lime zest, and then squeeze the juice from the remaining ½ lemon over the fish. Sprinkle with salt and pepper. Roast until the fish fillets are just opaque in the center, about 10 minutes.
4. Meanwhile, in a small glass measuring cup or small bowl, place the mustard. Whisk in the 2 tablespoons lemon juice. Gradually whisk in the extra-virgin olive oil. Mix in the shallot. Season the vinaigrette with salt and pepper.
5. Transfer the fish to warmed individual plates, spoon a little of the vinaigrette over the top and serve immediately.
Kidd, Kristine. “Roasted Mahi Mahi with Citrus Vinaigrette.” Weeknight Fresh + Fast. Weldon Owen, Inc. and Williams-Sonoma, Inc. San Francisco, California. 2011
Rhea Torreon
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