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Ingredients
- For Smoky Summer Vegetables:
- Grilled Lemon-Coriander Mahi Mahi with Smoky Summer Vegetables
- 1 medium eggplant, cut lengthwise into 6 pieces
- 1 medium zucchini, quartered lengthwise
- 1 medium summer squash, quartered lengthwise
- 1 red bell pepper, quartered, seeded
- 2 ears corn, shucked
- 1 red onion, cut into 1-inch rings
- 2 ripe plum tomatoes, halved lengthwise
- 6 tablespoons extra-virgin olive oil
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup balsamic vinegar
- 1 tablespoon minced garlic
- For Mahi Mahi:
- Four 8-ounce mahi mahi steaks, 1 inch thick
- 1/4 cup cracked coriander seeds
- 2 tablespoons canola oil
- 1 tablespoon grated lemon peel
Preparation
Step 1
FOR SMOKY SUMMER VEGETABLES:
Prepare barbecue (medium-high heat). Combine eggplant, zucchini, summer squash and bell pepper in large bowl. Drizzle 2 tablespoons oil over; toss to coat.
Arrange corn, onion and tomatoes on baking sheet; sprinkle with salt and pepper. Brush 2 tablespoons oil over corn, tomatoes and onion. Grill vegetables until each is evenly brown and cooked through, about 12 minutes total for corn; about 8 minutes total for eggplant, zucchini, summer squash, bell pepper and onion; and about 2 minutes per side for tomatoes. Remove vegetables from grill and cool.
Cut kernels off cob. Cut all other vegetables into bite-sized pieces. Whisk remaining 2 tablespoons oil, parsley, vinegar and garlic in same large bowl to blend. Return vegetables to bowl, toss to coat. Set aside.
FOR MAHI MAHI:
Sprinkle mahi mahi with salt and pepper. Mix coriander, canola oil and lemon peel in small bowl. Coat mahi mahi with coriander mixture. Grill over medium-high heat until just cooked through, about 4 minutes per side. Transfer mahi mahi to plate.
Divide vegetable mixture among plates. Top with mahi mahi and serve.
TIPS: To check for doneness, cut into one of the mahi steaks and peek inside; it should be opaque with no pink.