Photo: Ernest Porzi
Roasted Mahimahi with Citrus Vinaigrette
9 ingredients
Serves 4.
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
158
Calories
2g
Protein
14g
Fat
11g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes