Source: dLife

Grilled mahi mahi with a tangy-sweet tomato vinaigrette sauce.

Servings

6 fresh tomatoes , sliced
1 olive oil cooking spray
2 tbsp balsamic vinegar
1 tbsp olive oil
0.5 tsp sugar
0.25 tsp black pepper
1 tbsp capers , drained
6 mahi mahi fillets (1/2-inch thick )

1 To prepare, arrange tomato slices on a large baking sheet. Coat slices with cooking spray and broil 3 inches from heat (with electric oven door partially opened) 6-8 minutes or until browned.
2 Position knife blade in food processor bowl; add tomato, vinegar, olive oil, sugar, and ground pepper. Process until smooth, stopping once to scrape down sides. Add capers, and set aside.
3 Coat grill rack with cooking spray. Place on grill over medium hot coals 350 - 400 degrees F. Place fillets on rack, grill, covered 4-5 minutes on each side or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter, top evenly with vinaigrette.

You can substitute red wine vinegar instead of balsamic vinegar.