Greek-Style Mahi Mahi

(with a tomato-herb salad)


This fresh fish dish was so simple, it could easily be a weeknight meal, or delicious enough that it could be served during a sit down dinner.  Use on a fish “steak” if you need to switch it out to the fish on sale.
As for the tomato salad, I loved using the same fresh herbs on these brightly-colored tomatoes.
·  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
·  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 balsamic vinegar
Preheat broiler.
Tomato Salad: Toss tomatoes with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt. Set Aside
Fish: Line a broiler pan or sheet pan with foil or parchment paper and lightly oil. Put fish, skin sides down, on pan and season with 1/4 teaspoon each salt and pepper. (note: if you are watching your sodium, omit the salt due to the feta having plenty.)


Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish.



Put 2 lemon slices 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 tomato salad. 





(also served here with Cauliflower and Carrot puree – blog coming soon.)


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