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. Serve with boiled red potatoes and sautéed zucchini.
- 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
Preheat an oven to 400°F.
Cut the whole lemon in half. Set aside 1/2 lemon, then squeeze 2 Tbs. juice from the other 1/2 lemon.
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 1/2 lemon over the fish. Season with salt and pepper. Roast until the fish fillets are just opaque in the center, about 10 minutes.
Meanwhile, put the mustard in a small glass measuring cup or small bowl. Whisk in the 2 Tbs. lemon juice. Gradually whisk in the extra-virgin olive oil, then mix in the shallot. Season the vinaigrette with salt and pepper.
Transfer the fish to warmed individual plates, spoon a little of the vinaigrette over the top and serve immediately. Serves 4.
Quick Tips: It’s easiest to zest citrus fruits when they are whole, so in recipes calling for both, remove the zest from the fruit before cutting it in half for juicing. The vinaigrette can be prepared 1 day in advance and refrigerated; bring it to room temperature before serving. It would also be good on tuna or halibut. You can make extra vinaigrette and use it to dress a salad on another night.
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).