Mahi Mahi

with Greek-Style Dressing

Ingredients

3 medium tomatoes (about ¾ 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 mahi mahi fillet (1½ inches thick) with skin

½ cup mayonnaise

¼ cup crumbled feta

3 tablespoons chopped mint

2 tablespoons chopped dill

1 teaspoon fresh lemon juice

8 very thin lemon slices

Cooking Method

Preheat broiler.

Toss tomatoes with 2 tablespoons oil, vinegar, and ½ teaspoon salt.

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 ¼ teaspoon 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 center of each fillet.

·         Drizzle lemon slices with remaining 2 teaspoons oil.

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.