Lean Options: Grilled Mahi Mahi and Zucchini Ribbon Salad

To make the salad: Start off by slicing the carrot and zucchini

lengthwise. Use a mandolin if you have one, but a knife or box 

grater can fill in for it. Toss the zucchini ribbons in a little olive

 oil, salt and pepper before you grill them. (High heat, or one the grill)

Let the zucchini cool on a cooling rack while you make the

Meyer Lemon Vinaigrette. Mix together 1 whole lemon, zested

 and juiced, 1 clove garlic, smashed and finely minced, 1 tsp dijon

 mustard, 2 Tbl EV olive oil, 1 Tbl chopped parsley, salt and pepper.

I prepared the Mahi Mahi with some olive oil, salt and

pepper. Feel free to use some of the marinade instead,

I'm going to do that the next time I make this.

Grill the fish in a hot pan. Once you see the fish turn white

 half way through, give them a flip. 

Let the fish rest for 2-3

 minutes while you plate the salad.

Present the fish on top of the salad for a dramatic finish!

Don't forget to drizzle some of the marinade over the fish

and around the plate. Enjoy.