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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. From Gourmet magazine, June 2009 (by Melissa Roberts). Ingredients:
3 medium tomatoes, each cut into 8 wedges (about 3/4 pound total) |
2 tablespoons extra-virgin olive oil, divided |
2 teaspoons extra-virgin olive oil, divided |
1 tablespoon red wine vinegar |
4 (6 ounce) fillets, of mahi mahi fish with skin (1 1/2 inches thick) |
1/2 cup mayonnaise |
1/4 cup crumbled feta |
3 tablespoons chopped mint or 2 teaspoons dried mint |
2 tablespoons chopped dill or 2 teaspoons dried dill |
1 teaspoon fresh lemon juice |
8 very thin lemon slices |
Directions:
1. Preheat broiler.
2. Toss tomatoes with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt.
3. 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.
4. 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.
5. 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.
6. Serve fish with tomatoes and a fine orzo salad.
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