Greek-Style Mahi Mahi

Ingredients for Greek-Style Mahi Mahi

• 3 medium tomatoes (about 350g total), each cut into 8 wedges

• 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided

• 1 tablespoon red-wine vinegar

• 4 (170g) pieces mahimahi fillet (1 1/2 inches thick) with skin

• 80g mayonnaise

• 1/4 cup crumbled feta

• 3 tablespoons chopped mint

• 2 tablespoons chopped dill

• 1 teaspoon fresh lemon juice

• 8 very thin lemon slices

Preheat grill.

Toss tomatoes with 2 tablespoons oil, vinegar, and 1/2 teaspoons salt.

Line a grill 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 teaspoons each of salt and pepper.

Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish. Put 2 lemon slices (slightly overlapping) on centre of each fillet. Drizzle lemon slices with remaining 2 teaspoons oil.

Grill 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.

toasted orzo with saffron and fennel

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.