Wednesday, June 10, 2009

What's Cookin'- Greek Style Mahi Mahi

photo:, June 2009

I came across the original recipe on and made a few minor modifications to make it low fat and more to my taste. I am a HUGE fan of Greek food. I grew up in a town with a large Greek population and though I am not of Greek descent, the flavors used in this dish just remind me of my hometown.

Mahi is perfect for fish lovers and non-lovers alike. It is a wonderful firm mild white fish that can be prepared countless ways. Prepared properly with fresh fish, you should not notice any fishiness with mahi. This recipe is quick and super healthy. The fresh flavors and light flaky fish lend so well to summer. Give this one a try... you'll be glad ya did!

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 mahi mahi fillet (1 1/2 inches thick) with skin
1 tbs mayonnaise
1/3 c low fat buttermilk
1/4 cup crumbled feta
2 tbs oregano
1 teaspoon fresh lemon juice
8 very thin lemon slices

Preheat broiler.
Toss tomatoes with 2 tablespoons oil, vinegar, and 1/2 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 1/4 teaspoon each of salt and pepper.
Whisk together mayonnaise, buttermilk, 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.