- 1 1/2 pound(s) uncooked Mahi mahi fillet(s), four 6-oz skinless pieces
- 1 tsp olive oil, extra-virgin
- 1/4 tsp table salt, or to taste
- 1/8 tsp black pepper, freshly ground, or to taste
- 2 Tbsp reduced calorie mayonnaise
- 1 Tbsp chives, fresh, chopped
- 1 Tbsp water
- 1 tsp fresh tarragon, chopped
- 1/2 tsp lemon zest
- 1/2 tsp fresh lemon juice
- 1/4 tsp minced garlic
Preheat outdoor grill to medium-high or place ridged grill pan over medium-high heat.
Brush fillets with oil and sprinkle with salt and pepper. Stir mayonnaise, chives, water, tarragon, lemon zest, lemon juice, and garlic together in small bowl; set aside.
Grill fillets, turning once, just until cooked through, 8−10 minutes. Serve drizzled with sauce.
Serving size: 1 fillet and 1 scant tablespoon sauce
- Fish has a reputation for sticking on the grill, but there are things you can do to prevent that. Most important, make sure your grill grate is impeccably clean: Rub it vigorously with a wire brush to remove any debris or corrosion before heating the grill.