Grilled Mahimahi with Cherry Tomatoes and Lemon-Basil Vinaigrette by Chef Maka

mahimahi fillets

🥗Healthier: tilapia fillets

💰Cheaper: cod fillets

Tilapia is lower in calories, while cod is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds nutrients, while dried basil is less costly.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index, while sugar is cheaper.

Get the ingredients ready: mahi-mahi, fresh basil, Dijon mustard, minced garlic, minced shallots, honey, lemon juice, lemon zest, cherry tomatoes, salt, black pepper, and olive oil.

Preheat a grill pan on the stove. If you don't have a grill, preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet.

Season the mahi-mahi fillets with salt and black pepper.

Toss the cherry tomatoes with olive oil, salt, and black pepper to coat them.

Spray the grill pan with veggie spray or use a paintbrush to apply oil.

Place the mahi-mahi on the grill pan and cook for about 2-3 minutes, then flip it to cook the other side.

Check the fish halfway through cooking to see if it's cooking properly.

Once the fish is done, remove it from the grill pan and set it aside, keeping the drippings in the pan.

Add the cherry tomatoes to the grill pan and grill them until they burst.

In a mixing bowl, combine lemon juice, lemon zest, honey (about a tablespoon), Dijon mustard, minced garlic, minced shallots, salt, and black pepper.

Add extra virgin olive oil to the bowl and mix everything together. Optionally, you can put it in a mason jar and shake it up.

Taste the vinaigrette and adjust seasoning if necessary, adding more salt if needed.

Fold in the fresh basil into the vinaigrette mixture.

Serve the grilled mahi-mahi topped with the burst cherry tomatoes and drizzled with the lemon-basil vinaigrette.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens