Active Time

　　15 min

　　Total Time

　　30 min

　　Mahimahi has a large, moist, and pleasantly firm flake. Topping it with briny feta, herbs, and lemon slices evokes the warm shores of Greece.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Preheat broiler.

　　

Step 2

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

　　

Step 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.

　　

Step 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.

　　

Step 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. Serve fish with tomatoes.

　　

Serve with:

Step 6

toasted orzo with saffron and fennel

　　

Nutrition Per Serving

Per serving: 377.36 kcal calories

　　49.9 % calories from fat

　　20.90 g fat

　　3.07 g saturated fat

　　144.86 mg cholesterol

　　6.59 g carbohydrates

　　3.26 g dietary fiber

　　37.46 g protein

　　#### Nutritional analysis provided by Bon Appétit