I just realized that most of my fish recipes are for Mahi Mahi, but pretty much any white fish can be substituted for most of my recipes that use Mahi Mahi. I personally just use Mahi Mahi because I live in the mountains in the middle of Colorado and don’t have a very large seafood selection. Those of you who live on the coast are very lucky! While I was living in New Zealand last summer, I loved going to the farmer’s market every Sunday and buying fresh fish off the fishing boats.
I have had fun exploring all sorts of ethnic cuisines, even if has been with the same type of fish. My last Mahi Mahi recipe was a Mediterranean Olive Tapenade, now I give you a creamy Greek recipe for the same fish. This recipe is for a tangy mayonnaise, mint and dill sauce that is broiled into the fish with fresh lemon juice. It is very easy to prepare and doesn’t take long at all. It also looks beautiful which is great for serving to guests.
- 4 (6 oz) Mahi Mahi filets
- ½ cup mayonnaise
- ¼ cup feta (crumbled)
- 2 tbsp mint (chopped)
- 1 tbsp dill (chopped)
- 1 tsp fresh lemon juice
- 2 lemons (thinly sliced)
- 2 tsp olive oil
- Preheat the oven broiler. Whisk together the mayonnaise, feta, dill, mint and lemon juice in a small bowl.
- Lay the Mahi Mahi on a greased, foil covered baking sheet. Spoon the mayonnaise mixture over each filet, making sure to completely cover each.
- Lay three lemon slices over each filet and drizzle with olive oil.
- Broil 8-inches away from the heat until cooked through (about 14-16 minutes). NOTE: If lemon slices begin to brown before the fish is cooked, cover with foil.