Parmesan-Lemon Mahimahi

Ingredients

• 1 tablespoon balsamic vinegar 
• 1 tablespoon penzey's southwest seasoning italian
• 1 teaspoon juice of lemon fresh
• 1 Tbsp lemon zest 
• 48 oz mahimahi skinless
• 0.5 cup mayonnaise 
• 3 tablespoons olive oil 
• 0.5 cup parmesan freshly grated
• 1  onion red cut into 3/4-inch-thick rounds
• 30 servings salt and pepper 
• 2  bell peppers yellow seeds removed 1-inch-thick cut into rounds,
• 3 medium zucchini ends trimmed cut lengthwise into 1 1/2-inch-wide strips

Equipment

• bowl
• whisk
• roasting pan
• grill
• cutting board

Directions

1. Preheat grill to medium heat (300F to 350F). 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.
2. Transfer vegetables to a cutting board and chop into bite-size pieces.
3. 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.
4. Whisk cheese with mayonnaise, lemon zest and 3 Tbsp. juice.
5. Sprinkle fish with salt and pepper and brush with cheese mixture.
6. 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.
7. Serve with vegetable mixture.