It’s Greek To Me Mahi Mahi

 

Five years ago this month, my now-husband and I took a once-in-a-lifetime trip with friends to Greece. One of our friends had been organizing sailing trips for years and this was our first trip.  And what an adventure! After flying to Athens, we rented a catamaran and sailed like Odysseus to the Cyclades Islands.

I won’t lie– the sailing was a little rough at first, but once we got our sea legs, we were almost like pros. We definitely felt like we accomplished something major every day as we sailed into a new port. And our reward was the amazing food! For me, the highlight of the trip was the couple of days we spent in Mykonos. Everywhere we turned looked like a postcard–from the whitewashed buildings to the beautiful Aegean Sea. I have never seen the water so blue.

 

So last night, while I was trying to figure out what to make with the frozen mahi mahi I had picked up from Trader Joe’s, I came across this Greek recipe from Epicurious’s site. While enjoying our dinner, it felt like we were transported to one of the many Greek tavernas we visited. Yum!

Greek-Style Mahi Mahi

Adapted from Greek-Style Mahi Mahi recipe from Gourmet, June 2009 

Serves 4

Ingredients

  • 3 medium tomatoes (about 3/4 pound total), each cut into 8 wedges
  • 1 medium cucumber, chopped
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon red-wine vinegar
  • 4 (6-ounces) pieces mahi mahi fillet with skin
  • 1/2 cup fat-free plain Greek yogurt
  • 1/4 cup crumbled feta
  • 3 tablespoons chopped mint
  • 2 tablespoons chopped dill
  • 1 teaspoon fresh lemon juice
  • 8 very thin lemon slices

Directions

Preheat broiler.

In a medium bowl, toss together the tomatoes, cucumber, 2 tablespoons of olive oil and vinegar. Set aside.

Line a broiler pan with parchment paper and lay the mahi mahi fillets skin-side down. Season with salt and pepper.

In a small bowl, mix the Greek yogurt, feta, mint, dill and lemon juice. Once smooth, spread the yogurt mixture over each fillet. Place two lemon slices on each fillet, overlapping slightly. Then drizzle the fish with the remaining 2 teaspoons of olive oil.

Bake fish in the broiler for 14-16 minutes or until the fish is cooked through. Serve with the tomato cucumber salad.

 

To round out the meal, I also sautéed fresh spinach and garlic in olive oil. Delicious!!

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