LibreRecipes

Greek-Style Mahi Mahi

Rating

Mahimahi has a large, moist, and pleasantly firm flake. Topping it with briny feta, herbs, and lemon slices evokes the warm shores of Greece.

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 mahimahi 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

Preheat 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.
toasted orzo with saffron and fennel