View Full Version : Greek-Style Mahi Mahi

06-03-2009, 08:47 AM
I found this quick and easy recipe on Epicurious.com. Thought you guys might like it. Also, the reviews showed other fish being used with equal success. Sounds like a good summertime recipe. The mayo/feta topping is similar to a mayo/sour cream/parmesan topping I use for halibut broiled the same way.

yield: Makes 4 servings
active time: 15 min
total time: 30 min

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.

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 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

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

06-03-2009, 06:25 PM
Thanks Frank.....pavlov has taken affect ;) ;D

06-03-2009, 06:28 PM
Very nice recipe. Hmmm that is a lot of mint. ;D