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
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.