Sunday, June 22, 2008

Grilled Mahi Mahi with Lemon and Caper Dressing

Recipe of the Week – June 22nd 2008

This is an easy preparation that will work well with any white fish such as Pacific Halibut, Ono (Wahoo) or Shutome (Swordfish). As it is summer, we will be concentrating on grilled fish recipes for the next couple of months!

2 lemons
4 Tbsps olive oil
1 Tbsp capers - drained
1 Tbsp green onion - finely chopped
Sea salt and Ground Black Pepper to taste
4 Wild Ocean Seafoods 4/6oz Mahi Mahi Fillets
2 Tsp lemon pepper
1 Tsp dried dill or 2 Tsp of fresh chopped dill

Cut off the ends of each lemon, then split each lemon in half.
Lightly brush or spray the cut sides of the lemons with olive 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, 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, sea salt and pepper.

Brush both sides of the fillets with olive oil.
Sprinkle lemon pepper over each and then the dill.
Close the cover and grill until the fish flakes when pierced with a fork, approximatley 3-4 minutes per side.
Remove from grill, whisk the dressing once more, then serve over each fillet.

Serve with your favorite vegetables.




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