Greek-Style Mahi Mahi
- 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
- This recipe is gluten-free
- Produce
- Dill (2 tablespoons)
- Lemon, very thin slices (8)
- Mint (3 tablespoons)
- Tomatoes, medium (3)
- Seafood
- Mahimahi (4 (6-ounces) pieces)
- Condiments
- Mayonnaise (1/2 cup)
- Red-wine vinegar (1 tablespoon)
- Cooking & Baking
- Olive oil, extra-virgin (2 2/3 tablespoons)
- Drinks
- Lemon juice, fresh (1 teaspoon)
- Dairy
- Feta (1/4 cup)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published June 1, 2009 (3 years ago).
14 people saved this recipe.
