Greek Style Mahi Mahi


We were looking for a nice firm mild-flavored fish and we decided on mahi mahi.  We’ve had it years ago, but don’t often see it in the grocery store.  Lately, I’ve been re-thinking my decision to purchase meat and fish in the grocery store and am thinking about patronizing smaller butcher shops, etc.  We were in our old hometown and stopped by the fish market we used to buy fish and shellfish from.  It’s kind of a commercial place where the fishermen come early in the morning.  They sell some stuff and some of their stuff is frozen.  They don’t really let you in the back to see what they are doing, but I think they package stuff up to send out. Anyway, the mahi mahi came out terrific, so we will be buying more of it.  This recipe is adapted from one I found on Epicurious, that was originally published in Gourmet.  They use mayonnaise and oil, but it doesn’t need the extra fat and calories to taste great.

Greek Style Mahi Mahi




  • 4 (6-ounces) mahi mahi fillets (1 1/2 inches thick)
  • 1/2 cup plain yogurt
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons chopped mint
  • 2 tablespoons chopped dill
  • 1 teaspoon fresh lemon juice
  • 8 lemon slices


Preheat the broiler.  Spray a broiler pan or small sheet pan with cooking spray. Season fish on both sides with salt and pepper and place skin side down on the prepared broiler or sheet pan.

Whisk together yogurt, feta, herbs, and lemon juice and spread over top of fish. Put 2 lemon slices on each fillet.

Broil fish 8 inches from the heat source until just cooked through, 14 to 16 minutes. If the topping begins to brown before the fish is cooked, you can cover it loosely with aluminum foil.  Serve.

Serves 4.

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