Broiled Mahi-Mahi With Parsleyed Tomatoes and Feta

Mahi-mahi is a very lean, moderately flavored, firm but moist fish, with solid flake. You could substitute amberjack, mullet, pompano, grouper, farm raised catfish, or cod.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 2  onions, sliced
• 2  tablespoons olive oil
• 2  tomatoes, seeded and chopped
• 2  tablespoons fresh parsley, chopped
• 1⁄4 cup white wine
• 1  tablespoon tomato paste
• 2  garlic cloves, chopped
• 1⁄2 teaspoon salt, divided
• 1⁄2 teaspoon pepper, divided
• 36  ounces mahi mahi fillets
• 4  ounces feta cheese, crumbled
• 1  lemon, thinly sliced

Directions

1. Heat olive oil over medium heat in saute pan. Saute sliced onions in the oil for about 8 minutes or until tender. Add tomatoes, parsley, white wine, tomato paste, garlic, 1/4 tsp salt, and 1/4 tsp pepper. Simmer for 5 minutes. Set mixture aside.
2. Lightly grease a rack, and line a broiler pan with aluminum foil. Place rack in broiler pan.
3. Place fish, in a single layer, on the rack. Sprinkle with the remaining salt and pepper. Broil fish about 5 inches from heat for about 8 minutes, or until the fish flakes easily with a fork.
4. Spoon the onion-tomato mixture evenly onto a platter. Place the broiled fish on top of the onion-tomato mixture.
5. Sprinkle with crumbled feta, and garnish with lemon slices.