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A Cooking Adventure with Thom

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Mahi Mahi

with Greek-Style Dressing

Thom Hackett
Serves:  4

This is a savory, citrus-flavored summer dish and you could substitute a number of other white fish for the Mahi Mahi.  This could become your favorite way to prepare and serve Mahi Mahi or white fish.



3 medium tomatoes (about 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 inches thick) with skin

cup mayonnaise

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 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 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.

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