by Meli C

Greek Mahi Mahi

{Oven-ready Greek-style Mahi Mahi}

This past weekend I experimented with Mahi Mahi.  I searched around for a recipe that would be simple, quick, and full of flavor. Luckily, I found just that.

I followed this recipe, substituting mayo for non-fat greek yogurt, and leaving out the suggested tomato side salad.

The result was a delicious, moist and flaky fish.  I served it with rice pilaf, which was perfect with the yogurt sauce.

{Broiled Mahi Mahi with olive oil, yogurt, dill, mint & lemon}

2 comments

1 Laura { 04.06.11 at 10:22 am }

Definitivamente probaré la receta! Con tu variación por supuesto :)

2 Maroulosalata — byMeliC { 04.25.11 at 9:12 am }

[…] Maroulosalata is best served immediately, to make sure that it stays crunchy and fresh. It goes great with fish, try it with this recipe. […]

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