Friday, May 25, 2012

Mahi-Mahi Skewers with Artichoke Vinaigrette Dressing

An elegant summer meal.

Inspired by a recipe found on

1 lb Mahi-Mahi, cut into 1” pieces
1 small yellow bell pepper, cut into 1” pieces
1 small red bell pepper, cut into 1” pieces
1 small red onion, cut into 1” pieces
Salt & Pepper

Preheat grill to medium high. Make skewers, alternating fish, peppers and onion. Brush with dressing and season with salt and pepper. Grill skewers and grill for 3-5 minutes, turning once.

To serve, drizzle dressing over Mahi-Mahi skewers. I also grilled asparagus and used this as a dipping sauce for that along with a sliced baguette.
The next day, I used the left over dressing for a bean and vegetable salad…yum!

4 Tbsp EVOO
½ tsp white vinegar
2 Tbsp minced cilantro
Juice from one lemon
6 oz jarred, quartered artichoke hearts, drained
½ Tbsp capers, drained
Salt & Pepper

In a blender, add ingredients above and blend until smooth. Add salt and pepper to taste. Set aside.

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