Grilled Mahi Mahi and Eggplant with Salsa Verde

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

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

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.

Ingredients

Mahi mahi fillets, 4 (5–6 oz/155–185 g each)
Asian eggplants,

Dinner
Pescatarian
Gluten-free
Spicy

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