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
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by 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
0points
Thank you! You have successfully submitted a comment for this review.
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
Review 2 for Roasted Mahimahi with Citrus Vinaigrette
5 out of 5
5 out of 5
CAFoodie
Washington DC
March 1, 2011
Would You Recommend? Yes
0points
Thank you! You have successfully submitted a comment for this review.
Excellent!
March 1, 2011
This was absolutely delicious. Although I always want to review a receipe as published, I was missing limes so I will review with what I had. To my delight, I realized I had a bottle of Stone House Persian Lime Olive Oil, (available at the Ferry Bldg SF and on line). I used the PLOO in place of regular OO on the fish and it was wonderful. Also, I grilled the fish on the BBQ as it is a beautiful east coast day and as a displaced NoCal gal had to take advantage of it. The vinagrette is fantastic, I put it on a red leaf lettuce, mushroom and goat cheese salad, what a flavor treat! I used part PLOO and part EVOO for the dressing. I served both of these with the (guilt-free) Green Onion mashed potatoes from the Nov 2010 issue of Sunset mag. The whole thing was just fanatastic to this DC cook. Thank you Williams-Sonoma for always having a receipe with a fresh taste from home!