Roasted Mahimahi with Citrus Vinaigrette
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.
- 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
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