Greek-Style Mahi Mahi
Post date
Saturday, December 26, 2009 - 16:50
Source of Recipe
Gourmet | June 2009
Serves/Makes/Yields
4
Recipe Description
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.
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
Preparation
- 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.
Serve with: toasted orzo with saffron and fennel