Serves 4

Ingredients

  • 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

 

Directions

  • 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