Greek-Style Mahi Mahi

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

Directions:

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.

 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.)

  

Original Fish Recipe: http://www.epicurious.com/recipes/food/views/Greek-Style-Mahi-Mahi-353668