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Grilled Mahi Mahi and Eggplant with Salsa Verde
Preparation info
- Makes
4
Servings - Difficulty
Easy
Appears in
Published 2013
I like to season fish with olive oil, salt, pepper, and grated lemon zest before cooking, and then serve it with a tempting sauce boasting fresh herbs. This is the place to use a peppery extra-virgin oil.
Ingredients
- Mahi mahi fillets,
4 5–6 oz 155–185 g - Asian eggplants,
Method
- Place the mahi mahi and eggplant slices on a baking sheet. Brush with olive oil on both sides and sprinkle with salt and pepper. Sprinkle the fish with 1 tablespoon of the lemon zest. Let marinate while preparing the sauce.
- In a small bowl, mix the ¼ cup olive oil, shallot, parsley, lemon juice, thyme, jalapeño, and remaining 1 teaspoon lemon zest. Season to ta
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