Greek-Style Mahi Mahi

By á-25087

Topping Mahi Mahi with herbed feta mayo before popping under the broiler keeps the fish super moist and succulent. Tomatoes are a perfect accent.

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 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

Details

Servings 4
Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

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.