Greek-Style Mahi Mahi

• 3 medium tomatoes, each cut into 8 wedges (about 3/4 pound total)
• 2 tablespoons extra-virgin olive oil, divided
• 2 teaspoons extra-virgin olive oil, divided
• 1 tablespoon red wine vinegar
• 4 (6 ounce) fillets, of mahi mahi fish with skin (1 1/2 inches thick)
• 12 cup mayonnaise
• 14 cup crumbled feta
• 3 tablespoons chopped mint or 2 teaspoons dried mint
• 2 tablespoons chopped dill or 2 teaspoons dried dill
• 1 teaspoon fresh lemon juice
• 8 very thin lemon slices

1. Preheat broiler.
2. Toss tomatoes with 2 tablespoons oil, vinegar, and 1/2 teaspoon salt.
3. Line a broiler pan or small 4-sided sheet pan with foil or parchment paper and lightly oil foil.
4. Put fish, skin sides down, on pan and season with 1/4 teaspoon each of salt and pepper.
5. Whisk together mayonnaise, feta, herbs, and lemon juice and spread over top of fish.
6. Put 2 lemon slices (slightly overlapping) on center of each fillet.
7. Drizzle lemon slices with remaining 2 teaspoons oil.
8. Broil fish 8 inches from heat until just cooked through, 14 to 16 minutes.
9. If topping browns before fish is cooked, cover loosely with foil.
10. Serve fish with tomatoes and a fine orzo salad.

tomatoes, extravirgin olive oil, extravirgin olive oil, red wine vinegar, fish with, mayonnaise, feta, mint, dill, lemon juice, lemon slices

Taken from www.food.com/recipe/greek-style-mahi-mahi-423441 (may not work)