Greek Mahi Mahi (phase 1-4) serves 4

Greek Mahi Mahi (phase 1-4) serves 4

1 medium tomato chopped

2 cups sliced mushrooms

2 tsp extra-virgin olive oil, divided

2 tbsp vinegar

4 (6-ounces) pieces mahi mahi fillet (1 1/2 inches thick) with skin

1/2 cup Walden Farms mayo

1/2 tsp sea salt, + more for tomatoes

3 tbsp chopped mint

2 tbsp chopped dill

1 tsp fresh lemon juice

8 very thin lemon slices

Preheat broiler.

Toss tomatoes and mushrooms with 1 tsp oil, vinegar, and pinch or 2 sea 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 sea salt and pepper.

Whisk together mayo, 1/2 tsp sea salt, 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 olive oil.

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 tomatoes and mushrooms.

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