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 (5–6oz/155–185g each)
Asian eggplants, 1¼–1½lb (635–750g), each cut lengthwise into 3 pieces
Extra-virgin olive oil, ¼cup (2fl oz/60ml), plus more as needed
Kosher salt and freshly ground pepper
Lemon zest, 1tablespoon plus 1teaspoon finely grated
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 taste with salt and pepper.
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.