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Roasted Mahimahi with Citrus Vinaigrette

TriciaTricia

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.

servings:Serves 4

Ingredients

  • 1 lemon
  • Olive oil for brushing
  • 4 mahimahi fillets, each 5 to 6 oz.
  • 4 tsp. grated lemon zest
  • 4 tsp. grated lime zest
  • Coarse kosher salt and freshly ground pepper, to taste
  • 2 tsp. Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1 shallot, minced
Roasted Mahimahi with Citrus Vinaigrette photo
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