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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Mahimahi has a large, moist, and pleasantly firm flake. Topping it with briny feta, herbs, and lemon slices evokes the warm shores of Greece. 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 |
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. Serve fish with tomatoes.
6. Serve with: toasted orzo with saffron and fennel
7. 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
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