Mahi Mahi 30-Minute Recipe with Greek-Style Dressing
A recent switch in our household to a diet less defined by red meat, has opened up a world of simple and tasty recipes for fish. I'm always on the lookout for something that takes no more that 30 minutes to prepare and cook. The following recipe for Greek-Style Mahi Mahi was featured in the June 2009 edition of Gourmet. It's a savory, citrus-flavored summer dish and I suppose you could substitute a number of other white fish for the mahi mahi. I served this with a side dish of orzo dressed with fresh herbs and olive oil. The whole thing was such a big hit we've added it to our 12 favorite summer meals list and it's now on permanent rotation.
Greek-Style Mahi Mahi
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.
--flauersmartini
Bikechick on July 01, 2009 at 08:38 PM
VERY yummy... easy, too. Definately a favorite on MY table.