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.
Toss tomatoes with 2 T oil, vinegar, and 1/2 t salt.
Line a broiler pan or small 4 sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin side down, on pan
and season with 1/4 t 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 t 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.
Ingredients
Directions
Toss tomatoes with 2 T oil, vinegar, and 1/2 t salt.
Line a broiler pan or small 4 sided sheet pan with foil or parchment paper and lightly oil foil. Put fish, skin side down, on pan
and season with 1/4 t 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 t 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.