- 3 medium tomatoes (about 3/4 pound total), each cut into 8 wedges
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
- 1 tablespoon red-wine vinegar
- 4 (6-ounces) pieces Mahi Mahi fillet (1 1/2 inches thick) with skin
- 1/2 cup mayonnaise
- 1/4 cup crumbled feta
- 3 tablespoons chopped mint
- 2 tablespoons chopped dill
- 1 teaspoon fresh lemon juice
- 8 very thin lemon slices
- Heat broiler.
- Toss tomatoes with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt.
- Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin sides down, on pan and season with 1/4 teaspoon each of salt and pepper.
- Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish. Put 2 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with remaining 2 teaspoons oil.
- Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil. Serve fish with tomatoes.
Click below for a pdf of:
Greek Style Mahi Mahi