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 sauteed zucchini.
Average Customer Rating:
5 out of 5
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 out of 
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Customer Reviews for Roasted Mahimahi with Citrus Vinaigrette
Review 1 for Roasted Mahimahi with Citrus Vinaigrette
5 out of 5
5 out of 5
SimpleFoodie
Seattle, WA
January 19, 2012
Would You Recommend? Yes
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Tasty and Easy
January 19, 2012
I love Mahimahi and this receipe nicely prepares it to be a light, mild and tasty dish. It's very easy to cook up, the most time consuming item was prepparing the zest (not too bad!).
I used a Meyer lemon for the sauce, which was good, but I almost think a regular lemon would work best to give a bit more tangy contrast.
All in all totally recommend this if you're looking for an easy to prepare and healthy fish recipe!
Pros: Quick, Easy, Healthy, Appearance