Greek-Style Mahi Mahi

(with a tomato-herb salad)

This fresh fish dish was so simple, it could easily be a weeknight meal, or delicious enough that it could be served during a sit down dinner. Use on a fish “steak” if you need to switch it out to the fish on sale.

As for the tomato salad, I loved using the same fresh herbs on these brightly-colored tomatoes.

Ingredients:

· 4 (6-ounces) pieces mahi mahi 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

· 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 balsamic vinegar

Directions:

Preheat broiler.

Tomato Salad: Toss tomatoes with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt. Set Aside

Fish: Line a broiler pan or sheet pan with foil or parchment paper and lightly oil. Put fish, skin sides down, on pan and season with 1/4 teaspoon each salt and pepper. (note: if you are watching your sodium, omit the salt due to the feta having plenty.)