Grilled Mahi Mahi and Eggplant with Salsa Verde

Preparation info

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Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

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.


  • Mahi mahi fillets, 4 (5–6 oz/155–185 g each)
  • Asian eggplants, 1¼–1½ lb (635–750 g), each cut lengthwise into 3 pieces
  • Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml), plus more as needed
  • Kosher salt and freshly ground pepper
  • Lemon zest, 1 tablespoon plus 1 teaspoon finely grated
  • Shallot, 2 tablespoons minced
  • Fresh flat-leaf parsley, 2 tablespoons minced
  • Fresh lemon juice, 1 tablespoon
  • Fresh thyme, 2 teaspoons minced
  • Red jalapeño, ½, seeded and minced
  • Brown jasmine or basmati rice for serving


  1. 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.
  2. In a small bowl, mix the ¼ cup olive oil, shallot, parsley, lemon juice, thyme, jalapeño, and remaining 1 teaspoon lemon zest. Season to taste with salt and pepper.
  3. Prepare a grill for direct-heat cooking over high heat. Add the mahi mahi and eggplant, cover, and grill just until cooked through, about 5 minutes per side. Transfer the mahi mahi and eggplant to 4 warmed plates. Top the fish with the sauce and serve right away.