Broiled Mahimahi with Basil Butter, Sauteed Tomatoes and Zucchini Ribbons

Serves: 4

Note: You can substitute salmon in this recipe.

BASIL BUTTER (OPTIONAL)
¾ cup fresh basil leaves, torn
2 tablespoons butter, softened
1 teaspoon fresh lemon juice
¼ teaspoon salt
1 garlic clove, minced, optional
FISH
4 mahimahi pieces, about 5 ounces each
1 teaspoon Morton Nature’s Seasons seasoning blend
ZUCCHINI AND TOMATOES
1 tablespoon olive oil
2 shallots, peeled, sliced (about 1⁄3 cup)
2 garlic cloves, minced
3 cups grape or cherry tomatoes, halved
½ cup dry white wine
2 tablespoons capers, well-drained
2 tablespoons white or dark balsamic vinegar
2 medium zucchini, sliced lengthwise into ribbons
¼ cup chopped fresh flat-leaf parsley

Preheat the broiler.

To prepare basil butter: In a small bowl, stir together all the ingredients and set aside.

Lightly coat a broiler pan with cooking spray. Place the mahimahi on the pan and sprinkle with the seasoning blend. Cook 4-5 minutes on each side or until desired degree of doneness.

To make the zucchini and tomatoes: Meanwhile, in a large skillet heat the oil over medium-high heat. Add shallots and garlic cloves and sauté 3 minutes. Add tomatoes and sauté 2 minutes. Stir in the wine, capers and vinegar. Bring to a boil. Add the zucchini ribbons; reduce the heat and simmer about 5 minutes, stirring occasionally. Stir in parsley. Set aside.

When the fish is done, arrange a few zucchini ribbons on each plate. Top with a piece of fish. Scatter the remaining tomatoes and skillet ingredients on top of the fish and garnish with a teaspoon or so of the basil butter.