Home | Advertise | Issues | Photos | Fishing Info | Charter Boat Directory | Tournaments | Recipes
Greek-Style Mahimahi

3 medium tomatoes, each cut into 8 wedges
2 TBSP. plus 2 tsp. extra-virgin olive oil, divided
1 TBSP. red wine vinegar
4 pieces mahi-mahi fillet with skin
1/2 cup mayonnaise
1/4 cup crumbled feta
3 TBSP. chopped mint
2 TBSP. chopped dill
1 tsp. fresh lemon juice
8 very thin lemon slices

Preheat broiler.
Toss tomatoes with 2 TBSP. of oil, vinegar, and 1/2 tsp. salt.
Line broiler pan with foil and lightly oil fish.
Place fish skin side down on pan and season with 1/4 tsp. each of salt and pepper.
Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish.
Put 2 lemon slices on center of each fillet.
Drizzle lemon slices with remaining 2 tsp. oil.
Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes.
Cover with foil if topping browns too quickly.
Serve fish with tomatoes.
Serves 4.

Current Issue

Order a shirt