Mahi Mahi Fillets with Greek Salsa
Recipe courtesy of National Fisheries Institute.
1 1/2 cups tomatoes, chopped
8 pitted kalamata olives, quartered
2 tablespoons feta cheese with basil and oregano, crumbled
1 1/2 tablespoons fresh oregano, minced
1 tablespoon capers, drained
1 pound Mahi Mahi fillets, or fish fillets
- For Greek Salsa: Combine ingredients in a bowl; mix gently but well. Cover and refrigerate about 30 minutes.
- To Grill Mahi Mahi: Prepare grill. Arrange fillets on grill 4 to 6-inches from medium hot coals. Cook until fillets flake easily when tested with a fork, about 10 minutes per inch thickness of fish.
- To Oven Roast Mahi Mahi: Arrange fillets on a lightly greased baking sheet; bake at 400°F (205°C) for 10 minutes per inch thickness of fish.
- Serve fillets topped with Greek Salsa.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 154; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 61mg; Total Carbs: 3g; Protein: 17g; Sodium: 426mg.
Recipe and photograph courtesy of National Fisheries Institute.