TLC Cooking "Mediterranean Mahimahi with Creamy Herb Sauce"

Mediterranean Mahimahi with Creamy Herb Sauce

Mediterranean Mahimahi with Creamy Herb Sauce

YIELD Makes 4 servings
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INGREDIENTS

Creamy Herb Sauce (recipe)
1/4	cup lemon juice
2	tablespoons olive oil
1‑1/2	teaspoons grated lemon peel
1/2	teaspoon dried oregano leaves
1/4	teaspoon salt
1/4	teaspoon black pepper
1‑1/4	pounds mahimahi, 1/2 to 3/4 inch thick, cut into 4 or 5 pieces

PREPARATION:

Prepare Creamy Herb Sauce; cover and refrigerate.
Combine lemon juice, oil, lemon peel, oregano, salt and pepper in small bowl until blended. Place juice mixture and mahimahi in large resealable food storage bag. Close bag securely, turning to coat. Marinate in refrigerator 30 minutes, turning after 15 minutes.
Prepare grill for direct cooking.
Drain mahimahi; reserve marinade. Place mahimahi on grid. Grill, covered, over medium-high heat 4 to 5 minutes; turn and brush with reserved marinade. Grill 4 to 5 minutes or until mahimahi flakes easily when tested with fork. Serve with Creamy Herb Sauce.

This recipe appears in: European

NUTRITIONAL INFORMATION:

Serving Size:	5 ounces of Mahi Mahi with about 4 tablespoons of sauce
Sodium	293 mg
Protein	28 g
Fiber	1 g
Carbohydrate	5 g
Cholesterol	105 mg
Saturated Fat	1 g
Total Fat	8 g
Calories from Fat	36 %
Calories	208

DIETARY EXCHANGE:

Meat

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