Parmesan-Lemon Mahimahi

• 3 medium zucchini, ends trimmed, cut lengthwise into 1 1/2-inch-wide strips
• 2 yellow bell peppers, cut into 1-inch-thick rounds, seeds removed
• 1 red onion, cut into 3/4-inch-thick rounds
• 1 tablespoon Italian seasoning
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon plus 3 Tbsp. fresh lemon juice
• Salt and pepper
• 1/2 cup freshly grated Parmesan
• 1/2 cup mayonnaise
• Zest of 1 lemon (about 1 Tbsp.)
• 8 6- to 8-oz. portions mahimahi, skinless

1. Preheat grill to medium heat (300u0b0F to 350u0b0F). Toss zucchini, bell peppers, onion and Italian seasoning with 2 Tbsp. olive oil in a large bowl or roasting pan. Grill vegetables, covered, until just tender but still crisp, 4 to 6 minutes on each side. Transfer vegetables to a cutting board and chop into bite-size pieces. Whisk balsamic vinegar, 1 tsp. lemon juice, remaining 1 Tbsp. olive oil and 1 tsp. each salt and pepper in a large bowl; add vegetables and toss. Cover and let stand.
2. Whisk cheese with mayonnaise, lemon zest and 3 Tbsp. juice. Sprinkle fish with salt and pepper and brush with cheese mixture. Brush grill grates with oil. Grill fish, covered, until cooked through, 3 to 4 minutes per side for fillets or 6 to 8 minutes per side for steaks. Serve with vegetable mixture.

zucchini, yellow bell peppers, red onion, italian seasoning, olive oil, balsamic vinegar, lemon juice, salt, freshly grated parmesan, mayonnaise, lemon, portions mahimahi

Taken from www.myrecipes.com/recipe/parmesan-lemon-mahimahi (may not work)