1 medium tomato chopped
2 cups sliced mushrooms
2 tsp extra-virgin olive oil, divided
2 tbsp vinegar
4 (6 oz) pieces mahi mahi fillet (1 ½ inches thick) with skin
½ cup Walden Farms Mayo
½ 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 with foil or parchment paper and lightly oil foil. Put fish, skin sides down, on pan and season
with ¼ tsp each of sea salt and pepper.
Whisk together mayo, ½ 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, 14-16 minutes. If topping browns before
fish is cooked, cover loosely with foil. Serve fish with tomatoes.
Carb count: 3 grams/serving