Ingredients
Salad:
3 medium tomatoes (about 3/4 pound total), each cut into 8 wedges
2 mini cucumbers, sliced
1/2 red onion, sliced (optional)
1/4 cup of Kalamata olives (optional)
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
1/2 tsp oregano
Juice of 1/2 lemon
Salt and fresh ground pepper to taste
Entree: Greek Mahi Mahi
2 teaspoons extra-virgin olive oil
4 (6-ounces) pieces mahimahi fillet (1 1/2 inches thick) with skin
1/2 cup mayonnaise
1/4 cup crumbled feta
3 tablespoons chopped mint
2 tablespoons chopped dill
1 teaspoon fresh lemon juice
8 very thin lemon slices
Mushrooms:
2-4 large Portabella Mushroom caps
half of the Feta & mayo sauce left over
juice of 1/4 lemon
2-3 tbs of breadcrumbs
1/4 cup of crab meat(crab with K if as substitute if desired)
1/2 tsp of chives
1/4 tsp fresh chopped garlic
Preparation
(same as Greek style Mahi Mahi pretty much)
Preheat broiler (low).
Toss tomatoes, cucumbers, olives, with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt. Set aside, siring occasionally.
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, save half for mushrooms. Put 2 lemon slices (slightly overlapping) on center of each fillet. Drizzle lemon slices with remaining 2 teaspoons oil.
With remaining mayo/feta mixture add ingredients for stuffed mushrooms. Place top down on end parchment paper. Drizzle extra virgin olive oil and sprinkle salt and pepper over mushrooms, spread on mixture. Season with chives and a sprinkle of lemon juice.
Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes. If topping browns before fish is cooked, cover loosely with foil. Serve fish with stuffed mushrooms, and tomato & cucumber salad (add feta as desired).
