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Greek Style Mahi Mahi

Greek Style Mahi Mahi

I’m not sure why this flavorful fish is not one of our everyday picks. It’s not too salty, or “too fishy” and has a moist, flaky texture with a tender, slightly sweet, mild flavor.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tablespoon extra virgin olive oil, such as Colavita
  • 1 tablespoon red wine vinegar
  • 1 teaspoon lemon zest
  • ½ teaspoon dried oregano
  • 4 filets Mahi Mahi (6-ounce each)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 medium onion, chopped
  • ½ cup Greek yogurt
  • ¼ cup crumbled feta
  • 3 tablespoon chopped dill
  • Juice of ½ lemon
  • 1 lemon, cut into wedges


1. Preheat oven to 375°F.

2. In a small bowl, combine evoo, vinegar, lemon zest and oregano. Place fish on a greased baking sheet and top with salt, pepper, and onions. Drizzle with the sauce and bake 15 to 20 minutes or until fish is flaky and just cooked through.

3. Meanwhile, in a medium bowl, combine yogurt, feta, dill and lemon juice. Serve fish with lemon wedges and a dollop of feta sauce.