| Good Morning, Friday September 10, 2010 8:39 am |
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Mahi Mahi has a large, moist, and pleasantly firm flake. Topping it with briny feta, herbs, and lemon slices evokes the warm shores of Greece.
Greek-Style Mahi Mahi
4 (6 oz) pieces mahi mahi fillet (1 1/2 in. thick) with skins
3 medium tomatoes (about 3/4 lb total),
each cut into 8 wedges
2 T plus 2 t extra virgin olive oil, divided
1 T red wine vinegar
1/2 C mayonnaise
1/4 C crumpled feta
3 T chopped mint
2 T chopped dill
1 t fresh lemon juice
8 very thin lemon slices
t = teaspoon
T = tablespoon
C = cup
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Preheat broiler.
Toss tomatoes with 2 T oil, vinegar, and 1/2 t salt.
Line a broiler pan or small 4 sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin side down, on pan and season with 1/4 t 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 t oil.
Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosly with foil. Serve fish with tomatoes.
Active Time: 14 min.
Total Time: 30 minutes
Serve with toasted orzo with saffron and fennel.
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