Grilled Mahimahi with Cherry Tomatoes and Lemon-Basil Vinaigrette


Try Chef Maka's refreshing Grilled Mahimahi tonight. If you can't get fresh basil, you can easily substitute Italian Parsley or Oregano in the vinaigrette.

4 Servings


6 oz
Mahimahi Fillets
1 cup
olive oil
1 lb
cherry tomatoes
lemons (zested & juiced)
1 clove
garlic (minced)
small shallot (minced)
1 tsp
Dijon mustard
1/2 cup
basil (chopped)
Cooking Time:
35 min


Heat a grill or oven to 400 degrees. Lightly brush each side of the Mahimahi with oil and season with salt and pepper. Place on the grill for about 5 minutes on each side. Or place the fish in an oven and bake for about 7 to 10 minutes. Toss tomatoes with remaining oil, and desired amount of salt and pepper. Grill the tomatoes until they burst, or for about 2 to 4 minutes. If baking, the tomatoes can either be sautéed or roasted for 5 minutes. Set the fish aside and place tomatoes on top when done.

To make the vinaigrette, whisk the lemon juice, zest, garlic, shallots, Dijon mustard and 1 cup of olive oil together. Fold in the chopped basil, and season with salt and pepper to taste. Spoon the vinaigrette over the fish and tomatoes then serve.

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Chef Maka Kwon