Roasted Mahi Mahi with lemon and Orange Vinaigrette


Servings: 4


1 lemon, zested and then half of it squeezed to yield 1 Tbsp

1 orange, zested and then half squeezed to yield 1 Tbsp

4 Tbsp Flying Olive Eureka Lemon Extra Virgin Olive Oil

3 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil

4 filets Mahi Mahi, about 1/3-1/2 lb each

2 tsp Dijon mustard

1 small shallot, minced very fine

½-1 ½ tsp honey, if desired


Preheat the oven to 400°F. Zest the lemon and orange. Cut them in half and set aside. Juice 1/2 the lemon, and place in a small bowl (1 Tbsp), then squeeze 1 Tbsp. juice from the other 1/2 orange.

Brush a small rimmed baking sheet with 1/2 Tbsp of the Eureka Lemon Extra Virgin Olive Oil. Then place the fish fillets on the sheet. Brush the fish fillets all over with ½ Tbsp of Flying Olive Lemon EVOO, rub in the lemon and orange zest, and then squeeze the juice from the remaining 1/2 lemon over the fish. Season with salt and pepper. Roast until the fish fillets are just opaque in the center, about 7-10 minutes, depending on the thickness of the fish.While the fish is cooking, put the mustard in a small glass measuring cup or small bowl. Whisk in 1 Tbsp. each of lemon and orange juice. Gradually whisk in 3 Tbsp each of the Blood Orange and the remaining 3 Tbsp of Eureka Lemon Extra Virgin Olive Oils, then mix in the shallot. Season the vinaigrette with salt and pepper. Taste and add honey, if desired to taste.Transfer the fish to warmed individual plates, spoon a little of the vinaigrette over the top and serve immediately.

Submitted by Barb L.