 | | Directions |
- Cut off the ends of each lemon, then cut each lemon in half.
- Lightly brush or spray the cut sides of the lemons with oil.
- Grill the lemons over direct high heat until nicely browned, 4-5 minutes turning once.
- Remove from the grill and allow to cool.
- Squeeze the lemons through a sieve into a small bowl.
- Use the back side of a spoon to push the juices through the sieve.
- You will have approximately 1-2 tablespoons of juice.
- Add the capers and whisk in 3 tablespoons of oil to form a dressing.
- Whisk in the green onion, salt and pepper.
- Brush both sides of the fillets with olive oil.
- Sprinkle lemon pepper over each and then the dill.
- Place skin side down on the grill over medium heat.
- Close the cover and grill until the fish flakes when pierced with a fork, approximatley 8-10 minutes.
- Don't flip the fillets unless you are using skinless fillets.
- Remove from grill, whisk the dressing once more, then serve over each fillet.
*Note: This recipe can also be used with halibut or tilapia fillets. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Container: small mixing bowl, grill
Servings: 4
|  | | Ingredients | | - | | 2 lemons |
| - | | 4 tablespoons olive oil |
| - | | 1 tablespoon capers - drained |
| - | | 1 tablespoon green onion - finely chopped |
| - | | salt and pepper to taste |
| - | | 4 mahi mahi fillets |
| - | | 4 tablespoons olive oil |
| - | | 2 teaspoons lemon pepper |
| - | | 2 teaspoons dried dill or 1 tablespoons of fresh chopped dill |
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