This week on “Cooking with Chef Hermann,” the Chef is broiling a Greek-Style Mahi Mahi dish.
3⁄4 Pound, each cut into 8 wedges (2 M3Dium Sized Pieces)
Extra virgin olive oil
2 Tablespoon (Divided)
Red wine vinegar
Mahi mahi fillet
24 Ounce (1.5 Inches Thick, With Skin)
1⁄2 Cup (8 tbs)
1⁄4 Cup (4 tbs)
Fresh lemon juice
8 (Very Thin)
Preheat broiler. Toss tomatoes with 2 tablespoons oil, vinegar and 1/2 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 1/4 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 tablespoons oil.
Broil fish 8 inches from heat until just cooked through, 14-16 minutes. If topping browns before fish is cooked, cover loosely with foil. Serve fish with tomatoes.
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Looking for a traditional Greek fish dish? Take your cues from this fish recipe prepared by Chef Hermann using mahi mahi. The exotic burst of Greek flavors and the exquisite texture of fish give this recipe its personality. A must try dish for fish lovers all across the globe. Try it to know it!