Donna's Grilled Mahi Mahi with Macadamia-Meyer Lemon Gremolata and Grilled Parmesan Zucchini Slices

It is another Sunday, folks, and here is a very simple menu packed with flavor and healthy ingredients for your culinary enjoyment.  Tonight's menu consists of grilled fish and zucchini with fresh toppings that comes together in minutes.  The gremolata may also be used to top a tuna fish sandwich or mixed with quinoa for another lunch bonus tomorrow - only if there are any leftovers!  Best, Donna:

Donna's Grilled Mahi Mahi with Macadamia-Meyer Lemon Gremolata

Ingredients:

Two 6 ounce mahi mahi fillets

Olive oil

Salt and pepper to taste

1/3 cup macadamia nuts, crushed

1 cup fresh parsley, washed and chopped

1 Tablespoon garlic, minced

1 Meyer Lemon, zested, seeds removed, and chopped into small pieces

¼ teaspoon salt

Method:

Prepare fish by drizzling with olive oil on all sides and sprinkling with salt and pepper; set aside. 

Mix together remaining ingredients for gremolata in small bowl.

Preheat grill to 350 degrees F.  Grill fillets about 4 minutes per side.  Fish is done when it flakes and is white in color.

Remove from heat, top with gremolata, and serve immediately.

Serves 2.

Donna's Grilled Parmesan Zucchini Slices

Ingredients:

1 pound zucchini (about 3 small), washed

½ cup Italian dressing

Salt and pepper to taste

¼ cup Parmesan cheese, freshly grated

Method:

Slice peel off opposite sides of each zucchini.  Cut into 2 or 3 slices, totaling about 8 slices when done.  Place into container and cover with dressing, salt and pepper.  Marinate for about 2 hours.

Preheat grill to 350 degrees F.  Grill zucchini slices for 6 minutes per side.  Remove to platter and grate cheese on top while hot.

Serves 2 – 3.

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