A combination of lemon and lime zest adds tang to simply roasted fish fillets. A vinaigrette using the juice from the lemon makes a sprightly sauce to pour over the cooked fish. Serve with boiled red potatoes and sauteed zucchini.
Roasted Mahi Mahi with Citrus Vinaigrette
Olive oil for brushing
4 mahi mahi fillets (about 5-6 oz./155-185 g. each)
4 Tsp. grated lemon zest
4 tsp. grated lime zest
Coarse kosher salt and freshly ground pepper
2 tsp. Dijon mustard
1/3 cup (3 fl. oz./80 ml.) extra-virgin olive oil
1 shallot, minced
Cut the whole lemon in half. Set aside 1 lemon half, then squeeze 2 tablespoons juice from the other 1/2 lemon.
Preheat the oven to 400°F (200°C). 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 and lime zests, and then squeeze the juice from the 1/2 lemon over the fish. Sprinkle with salt and pepper. Roast until the fillets are just opaque in the center, about 10 minutes.
Meanwhile, in a 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 to taste with salt and pepper.
Transfer the fish to warmed plates, spoon a little of the vinaigrette over the top, and serve right away. Serves 4.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.