Greek-Style Mahi Mahi

Mahi mahi has a large, moist, and pleasantly firm flake. Topping it with briny feta, herbs, and lemon slices evokes the warm shores of Greece. From Gourmet magazine, June 2009 (by Melissa Roberts). Posted for ZWT6.

• Ready In: 35 mins
• Serves: 4
• Yields: 4 mahi fillets

Ingredients

• 3  medium tomatoes, each cut into 8 wedges (about 3/4 pound total)
• 2  tablespoons  extra-virgin olive oil, divided
• 2  teaspoons  extra-virgin olive oil, divided
• 1  tablespoon red wine vinegar
• 4 (6 ounce)  fillets, of mahi mahi fish with skin (1 1/2 inches thick)
• 1⁄2 cup mayonnaise
• 1⁄4 cup  crumbled feta
• 3  tablespoons  chopped mint or 2  teaspoons dried mint
• 2  tablespoons  chopped dill or 2  teaspoons dried 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.
6. Serve fish with tomatoes and a fine orzo salad.