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.
Greek Style Mahi Mahi
Servings
4 Servings
Ingredients
- 2 tablespoon extra virgin olive oil
- 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
Yogurt Feta Sauce
- ½ cup Greek yogurt
- ¼ cup crumbled feta
- 3 tablespoon chopped dill
- Juice of ½ lemon
- 1 lemon cut into wedges
Instructions
- Preheat oven to 375°F.
- 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.
- Meanwhile, in a medium bowl, combine yogurt, feta, dill and lemon juice. Serve fish with lemon wedges and a dollop of feta sauce.
Living in Israel, we don’t have access to mahi mahi. Can you suggest a close equivalent that would work with this recipe please? Thx!