Mediterranean Mahimahi with Creamy Herb Sauce
Makes 4 servings
|Creamy Herb Sauce|
|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 black pepper|
|1-1/4||pounds mahimahi, 1/2 to 3/4 inch thick, cut into 4 or 5 pieces|
- 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.
|Serving Size:||5 ounces of Mahi Mahi with about 4 tablespoons of sauce|
|Saturated Fat||1 g|
|Total Fat||8 g|
|Calories from Fat||36 %|
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