This recipe for Mahi Mahi has a Greek-style sauce made of cucumber, dill and yogurt, which is a cool compliment to Mahi Mahi's slightly sweet, firm flesh. I made this recipe in 360 Cookware's Vapor-Cooking pan, but it works in any other shallow pan with a lid. Serve this with rice pilaf and steamed green vegetables for a delicious weeknight dinner. (Larger image.)
Prep Time: 10 minutes
Cook Time: 17 minutes
Ingredients:
- ****For Cucumber-Dill Yogurt Sauce****
- 6 ounces Greek-style plain yogurt
- 1/2 cup peeled, diced cucumber
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- ****For Fish****
- Cooking spray or vegetable oil
- 24 ounces Mahi Mahi, cut into four fillets, skin removed
- Salt and pepper
- 8 thin lemon slices
- 4 sprigs of fresh dill
Preparation:
- To make the Cucumber-Dill Yogurt Sauce, in a bowl combine the yogurt, cucumber, dill and lemon juice. Season to taste with salt and pepper. Cover, refrigerate until it's time to serve.
- To make the fish, heat a shallow saute pan with a lid over medium heat. Coat the pan with cooking spray or about 1 teaspoon of vegetable or canola oil. Season the mahi mahi fillets with salt and pepper on both sides, then place them in the pan, skin-side up (if your pan is not large enough to hold all the fillets at once, make them two at a time, and preheat your oven to 200˚F to keep the cooked fillets warm). Cook the fish until it begins to brown, about 5 minutes, then turn the fish over, place 2 lemon slices and a sprig of dill on each fillet, cover, reduce heat to low, and cook for an additional 10 to 12 minutes, covered, until fish is cooked through. The fish should be opaque and separate into big flakes with a fork.
- To serve, place a mahi mahi fillet on a plate and top with a spoonful of Cucumber-Dill Yogurt Sauce.
This recipe for Mahi Mahi with Cucumber-Dill Yogurt Sauce serves 4.
