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Epicurious

Greek-Style Mahi Mahi

4.5

(98)

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Greek-Style Mahi MahiRomulo Yanes

Mahimahi has a large, moist, and pleasantly firm flake. Topping it with briny feta, herbs, and lemon slices evokes the warm shores of Greece.

Recipe information

  • Total Time

    30 min

  • Yield

    Makes 4 servings

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

  1. Step 1

    Preheat broiler.

    Step 2

    Toss tomatoes with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt.

    Step 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.

    Step 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.

    Step 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. Serve fish with tomatoes.

  2. Serve with:

    Step 6

    toasted orzo with saffron and fennel

Nutrition Per Serving

Per serving: 377.36 kcal calories
49.9 % calories from fat
20.90 g fat
3.07 g saturated fat
144.86 mg cholesterol
6.59 g carbohydrates
3.26 g dietary fiber
37.46 g protein
#### Nutritional analysis provided by Bon Appétit
TagsGreekEuropeanMahi-MahiFishSeafoodTomatoVegetableFetaCheeseDairyMintHerbs & SpicesDillMainDinnerNut FreeGluten FreeKetoQuickEasy30 Minutes or LessWeeknight MealsBroilGourmet
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