Grilled Mahi Mahi with Lemon and Caper Dressing Recipe
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2 lemons
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4 tablespoons olive oil
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1 tablespoon capers - drained
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1 tablespoon green onion - finely chopped
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salt and pepper to taste
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4 mahi mahi fillets
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4 tablespoons olive oil
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2 teaspoons lemon pepper
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2 teaspoons dried dill or 1 tablespoons of fresh chopped dill
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Container: small mixing bowl, grill
Servings:
4
Serving Description: 1 fillet
Prep Time: 15 minutes
Cook Time: 10 minutes
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| Directions |
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- Cut off the ends of each lemon, then cut each lemon in half.
- Lightly brush or spray the cut sides of the lemons with oil.
- Grill the lemons over direct high heat until nicely browned, 4-5 minutes turning once.
- Remove from the grill and allow to cool.
- Squeeze the lemons through a sieve into a small bowl.
- Use the back side of a spoon to push the juices through the sieve.
- You will have approximately 1-2 tablespoons of juice.
- Add the capers and whisk in 3 tablespoons of oil to form a dressing.
- Whisk in the green onion, salt and pepper.
- Brush both sides of the fillets with olive oil.
- Sprinkle lemon pepper over each and then the dill.
- Place skin side down on the grill over medium heat.
- Close the cover and grill until the fish flakes when pierced with a fork, approximatley 8-10 minutes.
- Don't flip the fillets unless you are using skinless fillets.
- Remove from grill, whisk the dressing once more, then serve over each fillet.
*Note: This recipe can also be used with halibut or tilapia fillets.
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