“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). Posted for ZWT6.”
READY IN:
35mins
SERVES:
4
YIELD:
4 mahi fillets
UNITS:
US

Ingredients Nutrition

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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